Use of a centrifuging method to measure the drip of pork longissimus dorsi slices before and after freezing and thawing

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Abstract
A method has been developed in which the drip from post‐mortem muscle is removed by centrifuging in tubes fitted with perforated teflon discs. Measurement of a number of samples showed that the weight lost after 1 1/2 h centrifuging correlated with the free drip of slices from the same muscle. There was also a good correlation between the free and centrifuged drip from frozen muscle slices. Thus the centrifuging method measures parameters which influence the water holding capacity of meat and offers a means of assaying, more quickly, the potential drip loss in meat slices both before and after freezing.

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