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


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.


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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.
Original paper