Drip loss in different raw meat

  • Oneida E. Moron La Universidad del Zulia, Venezuela
  • Libertad Zamorano Garcia Centro de Investigación en Alimentación y Desarrollo, A.C (CIAD, A.C.), Mexico

Abstract

Forty samples (average weight of 5.7 g) of Triceps femoral muscle, were taken 24 h post mortem to evaluate the effect of raw meat type (chicken, beef, pig and ostrich) and storage time (24, 48 and 72 h) at 0°C on the drip loss percentage. Data were subjected to ANOVA and Duncan’s test. Variables raw meat type, storage time and their interaction affected (P<0.05) drip loss percentage. The lowest percentage was for ostrich (P<0.05) followed by pig, chicken and beef (1.3 vs 1.7, 2.1 and 2.7%), respectively. Drip loss was 1.2, 1.9 and 2.7% at 24, 48 and 72h respectively. The significant interaction (P<0.05) indicates that the different meat types increased differentially their drip loss with storage time.

Downloads

Download data is not yet available.
How to Cite
Moron, Oneida E., and Libertad Zamorano Garcia. 1. “Drip Loss in Different Raw Meat”. Latin American Archives of Animal Production 11 (2). https://ojs.alpa.uy/index.php/ojs_files/article/view/43.
Section
Original paper