Drip production in meat refrigeration 31 Table 2. 4 Drip loss after two days storage at"Cfrom leg joints from different breeds of pig cooled at different rates Breed Drip loss(% by wt) Slow Landrace 0.47 0.24 Large whi 0.42 essex X Large white 0.97 Pietrain ource: Taylor. 1972. Table 2.5 Drip loss after 2 days storage at 0"C from four muscles from two breeds cooled at different rates Drip(as muscle weight) Adductor Biceps Combined tendinosus membranous femoris (fc Pietrain Quick 4.40 )∠ (13 pigs) Slow 6.47 4.11 Large 201 2.92 White Slow 1.95 3.50 5.07 2.32 3.21 (6 pigs) Source: Taylor, 1972. different breeds subjected to two different chilling regimes. Drip loss was estimated by suspending pieces of meat in sealed polythene bags and weigh the amount of free liquid that accumulated in the bag during storage at 0C. Since most of the drip was lost during the first two days of storage, drip was always expressed as the weight of exudate after 2 days at 0C. Analysis of the mean values for each breed(Table 2. 4) showed that there was a substantial difference, up to 2.5-fold, in drip loss between breeds. In a further comparison, four major leg muscles were excised 24h post- slaughter from sides of Large White and Pietrain pigs. The average levels f drip loss from the four muscles varied by 1.65-fold for slow cooled and just over two-fold for the quick cooled between the breeds(Table 2.5) The rate of pH fall after slaughter was shown to be a major factor where ig meat was concerned. Pigs with pH values below 6.1(30 min after slaugh- ter) tended to give meat with high drip loss, while values above 6.1 were associated with low loss. The incidence of rapid pH change varies to some extent with breed and the excessive drip from the Pietrain samples wasdifferent breeds subjected to two different chilling regimes. Drip loss was estimated by suspending pieces of meat in sealed polythene bags and weigh￾ing the amount of free liquid that accumulated in the bag during storage at 0 °C. Since most of the drip was lost during the first two days of storage, drip was always expressed as the weight of exudate after 2 days at 0°C. Analysis of the mean values for each breed (Table 2.4) showed that there was a substantial difference, up to 2.5-fold, in drip loss between breeds. In a further comparison, four major leg muscles were excised 24 h post￾slaughter from sides of Large White and Pietrain pigs. The average levels of drip loss from the four muscles varied by 1.65-fold for slow cooled and just over two-fold for the quick cooled between the breeds (Table 2.5). The rate of pH fall after slaughter was shown to be a major factor where pig meat was concerned. Pigs with pH values below 6.1 (30 min after slaugh￾ter) tended to give meat with high drip loss, while values above 6.1 were associated with low loss. The incidence of rapid pH change varies to some extent with breed and the excessive drip from the Pietrain samples was Drip production in meat refrigeration 31 Table 2.4 Drip loss after two days storage at 0 °C from leg joints from different breeds of pig cooled at different rates Breed Drip loss (% by wt.) Slow Quick Landrace 0.47 0.24 Large White 0.73 0.42 Wessex X Large White 0.97 0.61 Pietrain 1.14 0.62 Source: Taylor, 1972. Table 2.5 Drip loss after 2 days storage at 0 °C from four muscles from two breeds cooled at different rates Drip (as % muscle weight) Cooling Semi- Semi- Adductor Biceps Combined rate tendinosus membranosus femoris (four muscles) Pietrain Quick 2.82 4.40 5.52 2.69 3.86 (13 pigs) Slow 3.99 6.47 6.61 4.11 5.30 Large Quick 1.69 2.01 2.92 1.04 1.92 White Slow 1.95 3.50 5.07 2.32 3.21 (6 pigs) Source: Taylor, 1972