Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

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 class	DL (%)	(%)	(%)	(%)	(%)	FPW (mg)
PSE	60	60	58	63	55	58
RSE	13	13	8	12	10	10
RFN	12	12	17	13	15	15
DFD	2	2	2	2	2	2
Unclassified	13	13	15	10	18	15

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.