Kaić Ana, Kasap Ante, Širić Ivan, Mioč Boro
Department of Animal Science and Technology, University of Zagreb, Faculty of Agriculture, 10000 Zagreb, Croatia.
Arch Anim Breed. 2020 Aug 26;63(2):277-281. doi: 10.5194/aab-63-277-2020. eCollection 2020.
Drip loss, pH value, and color are among the important traits that determine meat quality. Contrary to pH and color, the method associated with drip loss is not yet standardized, and literature data are difficult to compare. Besides, to our knowledge, there is no research comparing drip loss methods and their relation with pH and color in mutton. This study aimed to assess drip loss measurements in mutton taken by different methods (EZ and bag - BM) and their relationship with pH values and color. Mutton samples () originating from 20 ewes of Istrian sheep were used to examine the effect of the method on drip loss after 24 h (EZ vs. BM ) and 48 h (EZ vs. BM ). Furthermore, correlations between drip loss, pH value, and color were analyzed. The statistical analysis was conducted in R programming environment by using different packages. Within the EZ method there was no significant difference ( ) between ventral and dorsal sample cores used for the assessment of EZ drip loss. Drip loss measured with the same method at two different points of time (24 and 48 h) differed significantly ( ). There was also a significant difference in drip loss determined by different methods (EZ vs. BM) at the same point of time. There were significant ( ) correlations between pH and all color parameters ( , , ). The , , and parameters were highly correlated ( ). The strongest correlation occurred between and parameter ( ). Correlations between drip loss by EZ method and other meat quality attributes were low and not significant. The parameter correlated with BM ( ) and BM ( ), while correlated only with BM ( ). The correlations between the EZ and BM as well as between the EZ and BM were both non-significant ( ). Drip loss cannot be predicted with sufficient accuracy by using pH and color. EZ and BM method in mutton do not provide equivalent results for measuring drip loss. Comparisons of the results obtained with different methods should be avoided or at least performed with great precaution.
滴水损失、pH值和颜色是决定肉质的重要特性。与pH值和颜色不同，与滴水损失相关的方法尚未标准化，文献数据难以比较。此外，据我们所知，尚无研究比较羊肉中滴水损失的方法及其与pH值和颜色的关系。本研究旨在评估采用不同方法（EZ法和袋式 - BM法）测定的羊肉滴水损失及其与pH值和颜色的关系。使用来自20只伊斯特拉羊母羊的羊肉样本（）来检验该方法对24小时（EZ法与BM法）和48小时（EZ法与BM法）后滴水损失的影响。此外，还分析了滴水损失、pH值和颜色之间的相关性。统计分析在R编程环境中使用不同的软件包进行。在EZ法中，用于评估EZ滴水损失的腹侧和背侧样本核心之间没有显著差异（）。在两个不同时间点（24小时和48小时）用相同方法测量的滴水损失差异显著（）。在同一时间点，不同方法（EZ法与BM法）测定的滴水损失也存在显著差异。pH值与所有颜色参数（，，）之间存在显著（）相关性。，和参数高度相关（）。与参数之间的相关性最强（）。EZ法测定的滴水损失与其他肉质属性之间的相关性较低且不显著。参数与BM法的（）和BM法的（）相关，而仅与BM法的（）相关。EZ法与BM法之间以及EZ法与BM法之间的相关性均不显著（）。无法通过pH值和颜色足够准确地预测滴水损失。羊肉中的EZ法和BM法在测量滴水损失时不能提供等效结果。应避免使用不同方法获得的结果进行比较，或者至少要非常谨慎地进行比较。
