Drip loss assessment by different analytical methods and their relationships with pork quality classification
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1155/2017/9170768 http://www.locus.ufv.br/handle/123456789/16882 |
Resumo: | We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship between DL and FPW revealed the cut-off of 5% DL as corresponding to FPW of 139 mg; 1.89% when analyzed by weighing meat juice container or dabbed sample after 24 h; and 3.18% and 3.74% for those analyzed by weighing both meat juice container and dabbed sample after 48 h, respectively. Highest correlations were observed between DL and EZ when the meat juice container was weighed after 48 h (). The EZ-DripLoss method in which the meat juice container was weighed after 24 h was able to distinguish drip loss into meat-quality categories in accordance with the bag method. Therefore, this method is recommended for meat categorization because of its greater standardization and ease of application. |
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Torres Filho, Robledo de AlmeidaCazedey, Henrique PereiraFontes, Paulo RogérioRamos, Alcinéia de Lemos SouzaRamos, Eduardo Mendes2018-01-29T11:18:15Z2018-01-29T11:18:15Z2017-03-121745-4557https://doi.org/10.1155/2017/9170768http://www.locus.ufv.br/handle/123456789/16882We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship between DL and FPW revealed the cut-off of 5% DL as corresponding to FPW of 139 mg; 1.89% when analyzed by weighing meat juice container or dabbed sample after 24 h; and 3.18% and 3.74% for those analyzed by weighing both meat juice container and dabbed sample after 48 h, respectively. Highest correlations were observed between DL and EZ when the meat juice container was weighed after 48 h (). The EZ-DripLoss method in which the meat juice container was weighed after 24 h was able to distinguish drip loss into meat-quality categories in accordance with the bag method. Therefore, this method is recommended for meat categorization because of its greater standardization and ease of application.engJournal of Food Qualityv. 2017, ID 9170768, Mar. 2017Different analytical methodsQuality classificationDrip loss assessment by different analytical methods and their relationships with pork quality classificationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf1550109https://locus.ufv.br//bitstream/123456789/16882/1/artigo.pdf2320a46a01471d7d8c89723f252c0cb3MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/16882/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg6128https://locus.ufv.br//bitstream/123456789/16882/3/artigo.pdf.jpge9ea219022d08a518d1150728d918b80MD53123456789/168822018-01-29 22:00:38.198oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-01-30T01:00:38LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Drip loss assessment by different analytical methods and their relationships with pork quality classification |
title |
Drip loss assessment by different analytical methods and their relationships with pork quality classification |
spellingShingle |
Drip loss assessment by different analytical methods and their relationships with pork quality classification Torres Filho, Robledo de Almeida Different analytical methods Quality classification |
title_short |
Drip loss assessment by different analytical methods and their relationships with pork quality classification |
title_full |
Drip loss assessment by different analytical methods and their relationships with pork quality classification |
title_fullStr |
Drip loss assessment by different analytical methods and their relationships with pork quality classification |
title_full_unstemmed |
Drip loss assessment by different analytical methods and their relationships with pork quality classification |
title_sort |
Drip loss assessment by different analytical methods and their relationships with pork quality classification |
author |
Torres Filho, Robledo de Almeida |
author_facet |
Torres Filho, Robledo de Almeida Cazedey, Henrique Pereira Fontes, Paulo Rogério Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
author_role |
author |
author2 |
Cazedey, Henrique Pereira Fontes, Paulo Rogério Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Torres Filho, Robledo de Almeida Cazedey, Henrique Pereira Fontes, Paulo Rogério Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
dc.subject.pt-BR.fl_str_mv |
Different analytical methods Quality classification |
topic |
Different analytical methods Quality classification |
description |
We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship between DL and FPW revealed the cut-off of 5% DL as corresponding to FPW of 139 mg; 1.89% when analyzed by weighing meat juice container or dabbed sample after 24 h; and 3.18% and 3.74% for those analyzed by weighing both meat juice container and dabbed sample after 48 h, respectively. Highest correlations were observed between DL and EZ when the meat juice container was weighed after 48 h (). The EZ-DripLoss method in which the meat juice container was weighed after 24 h was able to distinguish drip loss into meat-quality categories in accordance with the bag method. Therefore, this method is recommended for meat categorization because of its greater standardization and ease of application. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-03-12 |
dc.date.accessioned.fl_str_mv |
2018-01-29T11:18:15Z |
dc.date.available.fl_str_mv |
2018-01-29T11:18:15Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1155/2017/9170768 http://www.locus.ufv.br/handle/123456789/16882 |
dc.identifier.issn.none.fl_str_mv |
1745-4557 |
identifier_str_mv |
1745-4557 |
url |
https://doi.org/10.1155/2017/9170768 http://www.locus.ufv.br/handle/123456789/16882 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
v. 2017, ID 9170768, Mar. 2017 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Journal of Food Quality |
publisher.none.fl_str_mv |
Journal of Food Quality |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
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Universidade Federal de Viçosa (UFV) |
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UFV |
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UFV |
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LOCUS Repositório Institucional da UFV |
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LOCUS Repositório Institucional da UFV |
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