Meat, drip loss

Schafer A, Rosenvold K, Purslow P P, Andersen H J and Henckel P (2002), Physiological and structural events post mortem of importance for drip loss in pork , Meat Sci, 61, 355-366. 

Stoier S, Aaslyng M D, Olsen E V and Henckel P (2001), The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork , Meat Sci, 59, 127-131. 

Vaisey et al. ( ) evaluated the performance of fababean and field pea concentrates as ground beef extenders. Sensory attributes of broiled meat patties containing the protein concentrates were more acceptable to taste panelists when these products were added as texturized flakes than as flour. The extended products had significantly less drip loss than all-meat controls but had softer textures. Texturizing the concentrates by drum-drying and flaking reduced their fat retention properties but produced patties more like the all-beef control. 

Drip loss, free drip, or thaw exudate Amount of liquid expelled from a sample without the application of an external force over a specified time interval Drip loss (%) = (drip volume/initial sample weight) x 100 Advantages Simple test requiring little equipment. Commonly used for meat products. Disadvantages Test may take 24 hr to complete. If not controlled, results may be influenced by environmental conditions, such as relative humidity or temperature. Hon ikel (1987)... 

Anon, M.C. and Calvelo, A. 1980. Freezing rate effects on the drip losses of frozen beef. Meat Science 4 1-14. 

Ambrosiadis, I., N. Theodorakakos, S. Georgakis, and S. Lekas. 1994. Influence of thawing methods on the quality of frozen meat and the drip loss. Fleischwirtschaft/ Fleischwirtschaft International 72 284-287/252-255. 

Ngapo, T. M., I. H. Babare, J. Reynolds, and R. F. Mawson. 1999. Freezing and thawing rate effects on drip loss from samples of pork. Meat Science 53 149-158. 

Offer, G., and Knight, P. (1988b). The structural basis of water-holding in meat. Part 2. Drip losses. In Developments in Meat Science-4 (R. Lawrie, ed.), pp. 173-243. Elsevier, London. 

The optimum pH for meat depends on the purpose for which it is intended. Fresh meat should be at the upper end of the normal pH range if it is to be preserved by freezing, since the reaction between myoglobin and unsaturated fat is inhibited in this range (see table V) and both discoloration and also fat oxidation are retarded. In addition, drip losses are minimized (Sair and Cook, 1938). 

The freezing process may impose a few negative effects on the meat, such as freeze burns, decreased juiciness, increased drip loss, and cooking loss. The microbial quality might also be affected. After thawing, nutrients in the exudates on the meat surface promote growth of mesophilic bacteria, which may be pathogenic. For these reasons it may be important to control whether meat has been previously frozen. Slices from... 

The falling pH value and the high temperature cause protein denaturation. Soluble proteins precipitate and scatter light. Consequently, the meat appears paler in spite of the unchanged myoglobin content. At the same time, cell membranes disintegrate and water loss increases. In fact, PSE pork incurs up to 15% drip loss in 3 days and normal meat only ca. 4%. 

In many cases, HSI may replace NIR spectrometers to compute concentrations of various compounds or to estimate quality parameters of agricultural and food products. HSI can be used to assess properties as diverse as oil content, moisture, flour yield, softness, sucrose solvent retention capacity, and alpha-amylase activity in grains [26-28] sugar content and maturity of fruits like apple or banana [29-31] drip loss, water-holding capacity, color, pH, and sensory properties of meat [32-39] analysis of mixtures to detect the presence of substances such as, in forages [40], or the concentration of n-3 polyunsaturated fatty acids in designer eggs [41]. 

Qiao, J. et oL (2007) Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique. Meat ScL, 76 (1), 1-8. 

M. Hope-Jones, P. E. Styrdom, L. Frylinck and E. C. Webb, Effects of dietary beta-agonist treatment, vitamin D3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steers. Meat Sci., 2012, 90, 607-612. 

Losses of 12% to 50% were reported in various cooked meats and flsh, mainly caused by transfer to the drip or broth, depending on type of heat treatment, volume of water used, and other factors (28,29). 

When mass-produced chicken is transported from factory to the market or tray-packaged materials such as fish, shellfish and cut meat are sold, it is important to use absorption sheets to prevent the loss of quality due to the dripping of water and blood. 

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