Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 452753
Title Moisture absorption early postmortem predicts ultimate drip loss
Author(s) Kapper, C.; Walukonis, C.J.; Scheffler, T.L.; Scheffler, J.M.; Don, C.; Morgan, M.T.; Forrest, J.C.; Gerrard, D.E.
Source Meat Science 96 (2014)2A. - ISSN 0309-1740 - p. 971 - 976.
DOI https://doi.org/10.1016/j.meatsci.2013.10.009
Department(s) Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) water-holding capacity - m-longissimus-dorsi - electrical-stimulation - meat quality - porcine muscle - pigs - ph - halothane - temperature - glycolysis
Abstract Water-holding capacity is the ability of meat to hold moisture and is subject to postmortem metabolism. The objective of this study was to characterize the loss of moisture from muscle postmortem and investigate whether these losses are useful in predicting the ultimate drip loss of fresh pork. Cotton–rayon absorptive-based devices were inserted in the longissimus dorsi muscles of pork carcasses (n = 51) postmortem and removed at various intervals for 24 h. Greatest moisture absorption was observed at 105 min post exsanguination. Drip loss varied (0.6–15.3%) across carcasses. Individual absorption at 75 min correlated (r = 0.33) with final drip loss. Correlations improved using individual absorption values at 90 min (r = 0.48) and accumulated absorption values at 150 min (r = 0.41). Results show that significant moisture is lost from muscle tissue early postmortem and suggest that capture of this moisture may be useful in predicting final drip loss of fresh meat.
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