University of Gent, Department of Animal Production, Proefhoevestraat 10, 9090 Melle, Belgium.
Meat Sci. 1999 Jun;52(2):151-6. doi: 10.1016/s0309-1740(98)00162-4.
The effects of time of deboning and sample size on drip loss of pork samples (m. longissimus) was studied in relation to the weight loss of the carcass sides or joints using two groups of 16 carcasses. One side of each carcass was cut and sampled at 1 day post mortem and served as a control. The other carcass sides were sampled for meat quality measurements after storage for another 5 days, either without cutting (group 1, n=16) or after cutting into primal joints (group 2, n=16). It was found that weight loss of carcass sides and joints increased with time, but at a decreasing rate. Drip loss largely decreased when meat samples were taken at a later time post mortem. The 48 h drip loss of the meat samples taken at 6 days post mortem was approximately 6% lower than in samples taken at 1 day post mortem. This reduction in drip loss was of the same magnitude as the weight loss of the carcass sides or the joints during 5 days storage. It is suggested that 'leaking out' explains most of the reduction in drip loss when sampling at a later time post mortem, and is not due to an improvement of water-holding capacity of the meat. It was also found that standardising the sample size increased drip loss. The effect of sample size is discussed in relation to the carcass lean content. Storage had little or no effect on other meat quality traits. ©
研究了在与胴体或关节失重有关的情况下，剔骨时间和样品大小对猪肉（背最长肌）滴水损失的影响，使用两组共 16 个胴体进行了研究。每个胴体的一侧在死后 1 天进行切割和取样作为对照。另一侧胴体在储存 5 天后再进行肉质测量，要么不切割（第 1 组，n=16），要么切割成初级关节（第 2 组，n=16）。结果发现，胴体和关节的失重随时间增加，但减少的速度减慢。当在死后的较晚时间取样时，肉样的滴水损失大大减少。在死后 6 天取样的肉样的 48 小时滴水损失比在死后 1 天取样的样品低约 6%。这种滴水损失的减少与 5 天储存期间胴体或关节的失重相同。因此，建议“渗出”可以解释在死后的较晚时间取样时滴水损失减少的大部分原因，而不是由于肉的持水能力的提高。还发现，标准化样品大小会增加滴水损失。讨论了样品大小对滴水损失的影响与胴体瘦肉含量有关。储存对其他肉质特性几乎没有影响或没有影响。 ©
