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| Relationship between Drip Loss and pH Value of Pork |
| LIU Wen-ying;TIAN Han-you;ZOU Hao;QIAO Xiao-ling;LI Jia-peng;CHEN Wen-hua;ZHANG Rui-mei;GUO Jian;YANG Xiu-li |
| 1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China;
2. Beijing Ershang Dahongmen Meat Food Co. Ltd., Beijing 101107, China;
3. Metrohm China Experiment Center, Metrohm China Co. Ltd., Beijing 100101, China |
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Abstract pH and drip loss of pork samples at 45 min postmortem and after 24 h of chilling were measured, and the relationship between both parameters was analyzed by plotting their experimental values as a function of the number of measured samples. The results showed that pork samples from the two time points displayed a regular distribution of pH values and exhibited a negative correlation between pH and drip loss. Drip loss of chilled pork could be predicted based on the distribution of pH values.
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2014, Vol. 28 
