Table 4: Frequency (%) of occurrence of each quality class by Warner et al. [12] criteria following characterization by the WHC method measured on pork loin (Longissimus thoracis muscle; n = 60) samples.

Quality classDL (%) (%) (%) (%) (%)FPW (mg)

PSE606058635558
RSE13138121010
RFN121217131515
DFD222222
Unclassified131315101815

PSE = pale, soft, and exudative; RSE = reddish-pink, soft, and exudative; RFN = reddish-pink, firm, and nonexudative; DFD = dark, firm, and dry; DL = drip loss by the bag method after 48 h storage; = EZ-DripLoss by weighing containers after 24 h storage; = EZ-DripLoss by weighing dabbed samples after 24 h storage; = EZ-DripLoss by weighing containers after 48 h storage; = EZ-DripLoss by weighing dabbed samples after 48 h storage; and FPW = filter-paper wetness (mg). EZ and FPW criteria used were equivalent to 5% DL.