Journal of Food Quality

Research Article

Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

Table 1

Means, standard error (SE), minimum (Min), maximum (Max), and coefficients of variation (CV) for meat quality characteristics measured on pork loin (Longissimus thoracis muscle; n = 60).


Characteristic	Mean	SE	Min	Max	CV (%)

	5.92	0.03	5.21	6.48	4.37
	5.63	0.02	5.35	6.04	2.79
Lightness ()	51.72	0.45	41.63	61.81	6.70
WHC methods
DL (%)	6.54	0.29	1.06	11.69	34.87
(%)	3.10	0.24	0.13	8.51	58.71
(%)	3.13	0.26	0.06	8.36	63.95
(%)	4.40	0.27	0.52	9.64	47.89
(%)	5.19	0.33	0.39	10.80	49.45
FPW (mg)	174.6	9.9	33.9	372.1	43.95

WHC = water-holding capacity; DL = drip loss by the bag method after 48h storage; = EZ-DripLoss by weighing containers after 24h storage; = EZ-DripLoss by weighing dabbed samples after 24h storage; = EZ-DripLoss by weighing containers after 48h storage; = EZ-DripLoss by weighing dabbed samples after 48h storage; and FPW = filter-paper wetness (mg).
Means followed by different letters, within the WHC methods, differ (P < 0.05) by Tukey’s test.