Pork meat quality. Comparative analysis of methods for measuring the leakage characteristics of fresh meat in French and Canadian pigs populations

Variability exists within and between breeds for water holding capacity of pork. Drip loss of fresh meat was evaluated in 654 pigs from seven breeds selected in France and in Canada, using four measurement methods. In Longissimus dorsi muscle, correlations between the reference method described by Honikel in 1987 and 1) EZ drip loss method applied to samples from the 5th or 13th thoracic vertebra and 2) drip loss measured in a tray are higher than .67. Water holding capacity scores measured on gluteus medius muscle a few minutes after cutting were found to be less correlated with drip loss measured with other methods (r ranging from -.27 to -.40). The relationship between drip loss, pH and meat color is confirmed in this study. However, drip loss is not related to carcass lean content.