Influence of carcass cooling rate on drip loss in pigmeat

Abstract
Summary: Pig sides were cooled to 0°C at two different rates and the amount of drip from joints after storage for two days at 0°C was estimated. Drip accurred according to an anatomical distribution pattern which was unaffected by cooling rate and breed, the greatest loss being from the loin and leg joints. The quicker cooling rate consistently limited the amount of drip, regardless of breed. This was demonstrated using whole carcasses, leg joints and individual muscles. Pigs whose pH fell rapidly after slaughter tended to give joints with high drip loss but, even with these, the effect of quicker cooling was still observed.