A modified meat juice container (EZ-DripLoss) procedure for a more reliable assessment of drip loss and related quality changes in pork meat

The objective of this study was to assess the efficiency of a modified sample handling technique within the "meat juice container (EZ-DripLoss)" method for drip loss (DL) assessment. To this end, samples were stored for 48 h and dabbed prior to recording sample weight loss after storage instead of being stored for 24 h and nondabbed as recommended in the conventional EZ-DripLoss method. Ninety-six pork m. longissimus samples were used. DL value for dabbed samples was higher (P < 0.0001) at both storage time compared with nondabbed samples. Highest correlations were observed between DL and electrical conductivity (r = 0.76) and the lowest with pH(u) (r = -0.37) in dabbed samples at 48-h storage time. Highest correlations between DL and subjective color and light reflectance value (r = -0.59 and 0.67, respectively) were found in dabbed samples after 24-h storage. Longer storage time and sample dabbing improved the reliability of the EZ-DripLoss methodology for the DL assessment and overall pork quality evaluation.