Drip loss in different raw meat
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.