利用不同技术和样品重量测量羊驼（Vicugna pacos）肉的滴水损失。
Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights.
机构信息
Sydney School of Veterinary Science, Faculty of Science, The University of Sydney, 425 Werombi Road, Camden, NSW 2570, Australia; NSW DPI, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
Sydney School of Veterinary Science, Faculty of Science, The University of Sydney, 425 Werombi Road, Camden, NSW 2570, Australia.
出版信息
Meat Sci. 2019 May;151:1-3. doi: 10.1016/j.meatsci.2018.12.012. Epub 2018 Dec 22.
Drip loss is an indicator of water holding capacity in fresh meat that can be measured using the bag method and the newer EZ method. However, to our knowledge, no previous study has investigated the application of these methods to assess drip loss of fresh alpaca meat. Over a year, 160 alpaca (Vicugna pacos) loins were sampled using the two different drip loss methods. There was no difference (P = 0.490) in drip loss percentage between the bag (3.39 ± 0.24%) and EZ method (3.16 ± 0.22%). The 24 h pH had a significant (P = 0.03) impact on drip loss percentages, such that as pH increased the drip loss percentage decreased. A greater (P < 0.001) drip loss was found using the bag method if the sample weighed 80 g (4.04 ± 0.15%) compared to 60 g (3.38 ± 0.12%).
滴水损失是衡量鲜肉持水能力的一个指标，可使用袋法和更新的 EZ 法进行测量。然而，据我们所知，以前没有研究调查过这些方法在评估新鲜羊驼肉滴水损失中的应用。在一年多的时间里，使用两种不同的滴水损失方法对 160 个羊驼里脊进行了采样。袋法（3.39±0.24%）和 EZ 法（3.16±0.22%）的滴水损失百分比没有差异（P=0.490）。24 h pH 值对滴水损失百分比有显著影响（P=0.03），随着 pH 值的升高，滴水损失百分比降低。如果样品重量为 80 g（4.04±0.15%），则使用袋法时的滴水损失比 60 g（3.38±0.12%）时更大（P<0.001）。
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