32 Meat refrigeration g drip/100cm cut lean surface 量: g drip/100g meat .6 Distribution of drip in pig carcasses expressed on basis of (a) area of cut lean surface and(b) of weight of joint Numbers refer to standard jointing system (source: Taylor, 1972) undoubtedly a consequence of their rapid pH fall (Lister, 1970; MacDougall and Disney, 1967). The average pHyo for Pietrains in the experiment com- paring drip from muscles was 6.04 (range 6.80-5.60), while that for Large Whites was 6.52(range 6. 75-6.35) The range of ultimate pH in these experiments was very narre (5.5-5.7), a result of using animals which had been well rested overnight before slaughter. It is only when pre-slaughter conditions cause an abnor mally high ultimate pH, that the water-holding capacity of the meat is markedly improved and drip reduced 2.3.1.2 Muscle type Different muscle groups show different degrees of drip. Taylor(197 showed there to be a significant anatomical distribution of drip loss in pig carcasses that was not changed by either breed, carcass weight or rate of cooling. This general pattern is illustrated in Fig. 2.6. Three breeds of pig, arge White, Landrace and Pietrain were used, with carcass weights ranging from 40 to 60kg. Twenty-two sides were chilled at a variety of cooling rates Intil carcass temperature was uniformly at 0C after 24h. The cooled sides were then jointed in a chill room at 0C and drip estimations carried out using the method detailed in the previous section.undoubtedly a consequence of their rapid pH fall (Lister, 1970; MacDougall and Disney, 1967). The average pH30 for Pietrains in the experiment com￾paring drip from muscles was 6.04 (range 6.80–5.60), while that for Large Whites was 6.52 (range 6.75–6.35). The range of ultimate pH in these experiments was very narrow (5.5–5.7), a result of using animals which had been well rested overnight before slaughter. It is only when pre-slaughter conditions cause an abnor￾mally high ultimate pH, that the water-holding capacity of the meat is markedly improved and drip reduced. 2.3.1.2 Muscle type Different muscle groups show different degrees of drip. Taylor (1972) showed there to be a significant anatomical distribution of drip loss in pig carcasses that was not changed by either breed, carcass weight or rate of cooling. This general pattern is illustrated in Fig. 2.6. Three breeds of pig, Large White, Landrace and Pietrain were used, with carcass weights ranging from 40 to 60 kg. Twenty-two sides were chilled at a variety of cooling rates until carcass temperature was uniformly at 0 °C after 24 h. The cooled sides were then jointed in a chill room at 0 °C and drip estimations carried out using the method detailed in the previous section. 32 Meat refrigeration 6 5 4 3 2 1 0 g drip/100cm2 cut lean surface g drip/100g meat 0 0.4 0.8 1.2 1.6 2.0 14 7 13 12 11 3 4 31 2 1 6 9 10 5 8 (b) (a) Fig. 2.6 Distribution of drip in pig carcasses expressed on basis of (a) area of cut lean surface and (b) of weight of joint. Numbers refer to standard jointing system (source: Taylor, 1972)