| Autor: |
de Almeida Torres Filho, Robledo, Cazedey, Henrique Pereira, Fontes, Paulo Rogério, de Lemos Souza Ramos, Alcinéia, Ramos, Eduardo Mendes |
| Předmět: |
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| Zdroj: |
Journal of Food Quality; 7/12/2017, p1-8, 8p |
| Abstrakt: |
We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship between DL and FPWrevealed the cut-off of 5% DL as corresponding to FPWof 139mg; 1.89% when analyzed by weighing meat juice container or dabbed sample after 24 h; and 3.18% and 3.74% for those analyzed by weighing bothmeat juice container and dabbed sample after 48 h, respectively. Highest correlations were observed between DL and EZ when the meat juice container was weighed after 48 h (r = 0.86). The EZ-DripLoss method in which the meat juice container was weighed after 24 h was able to distinguish drip loss into meat-quality categories in accordance with the bag method. Therefore, this method is recommended for meat categorization because of its greater standardization and ease of application. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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