Predicting drip and thaw loss
yp
post-mortem
early
M.M. Farouk, G. Wu, J. Waller
Food & Bio-based Products Group
AgResearch Ruakura
Hamilton New Zealand
Hamilton,
Poor meat waterholding capacity cost the meat
industry million of dollars in lost revenue yearly
(Huff-Lonergan & Lonergan, 2005)
1
Forms of moisture loss in meat
•Evaporative loss from carcasses
•Purge
P
in
i vacuum packages
k
ffrom primal,
i l sub-primal
b i l and
d
retail packages
•Drip loss in retail packages
•Thaw loss from frozen meat
•Cook loss from cooked meat
Changes in drip/thaw loss post-mortem
2
What we did
• Experiment 1:Thaw loss
• Beef semimembranosus
• Aging time: 0 (30min), 1d, 2d, 1w, 2w, 3w, 6w & 9w
• Storage: Vacuumed packaged at -1.5 ˚C then frozen at -30˚C
• Experiment 2: Centrifugal drip loss
• Beef LD (stimulated and non-stimulated)
• Aging time: 0 (30min) 1d, 2d, 1w, 2w, 3w & 4w
• Storage: Vacuumed packaged -1.5
1 5 ˚C
C
Thaw loss decreased with ageing of beef
17
16
15
Thaw loss (%)
14
13
12
11
10
9
8
0
10
20
30
40
50
60
70
Ageing time (days)
3
>600 kDa
150 kDa
130 kDa
250
Phosphorylase b
(PHb), (97 kDa)
150
HSP 70
BSA
100
75
Phosphoglucomutase
(PGM)(61 kDa)
Pyruvate kinase (PK)
(58 kDA)
Enolase (47 kDa)
50
Creative kinase (43 kDa)
37
Aldolase (39 kDa)
Glyceraldehyde phosphate
dehydrogenase (GAPDH)
(37 kDa)
Lactate dehydrogenase
(LDH) (35 kDa)
Phosphoglycerate mutase
(PGAM, 29 kDa)
25
20
Triosephosphate isomerase
(TPI, 26 kDa)
0
1
2
7
14
21
42
63
MW
(kDa)
Aging time (days)
SDS PAGE of muscle/meat drip
Correlation matrix of thaw loss vs glycolytic enzymes
Correlation matrix of thaw loss at various times versus candidate predictors of drip loss
time
OD(PHb) drip
OD(LDH) drip
OD(GAPDH) drip
0
0.852
0.931
0.806
1
0.369
0.363
0.430
2
0.539
0.806
0.386
7
0.660
0.797
0.733
14
0.257
0.343
0.458
21
0.735
0.907
0.755
42
0.689
0.964
0.623
63
0 804
0.804
0 813
0.813
0 916
0.916
p<0.05 = 0.81 4
Lactate Dehydrogenase (LDH)
Higher-than-normal levels of LDH in
blood serum may indicate:
•Blood flow deficiency (ischemia)
•Cerebrovascular accident (such as a
stroke)
•Heart attack
•Hemolytic anemia
•Infectious mononucleosis
•Liver disease (for example, hepatitis)
•Low blood pressure
•Muscle injury
•Muscular dystrophy
•New abnormal tissue formation (usually
cancer)
•Pancreatitis
•Tissue death
Source:
http://www.nlm.nih.gov/medlineplus/ency/arti
cle/003471.htm
Source: Google Image
Pattern of changes in LDH with ageing similar to that
of thaw loss
LDH (35 kDa )
0.9
Qty (Odu)
08
0.8
0.7
0.6
0.5
0.4
03
0.3
0
7
14
21
28
35
42
49
56
63
Aging time (days)
5
Actual and predicted changes in thaw loss with ageing
17
8
16
7
intercept from model
drip loss (%
%)
15
14
13
12
11
10
6
5
4
3
2
1
9
0
8
0
20
40
60
0
80
10
20
time (days)
30
40
50
60
70
time (days)
LOGISTIC MODEL FOR TIME
Drip loss =8.49 / (1+exp (0.126*(time-13.05))+0.3239*OD(LDH)
Centrifugal drip relationship with LDH
5.00
4.50
4.00
Centri DL28
3.50
3.00
2.50
ES
R² = 0.271
p<0.01
Non‐ES
2.00
1.50
1.00
0.50
0.00
0
20000
40000
60000
80000
100000
120000
140000
160000
LDH (µ/L)
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Conclusion
•LDH concentration in thaw drip very early post-mortem can be used
to predict thaw loss in frozen meat
•LDH concentration in meat very early post-mortem could be a good
indicator of centrifugal drip in meat during chilled storage
•The use of LDH as an early predictor of drip need to be validated
under various processing and storage conditions before use
Acknowledgement
Funding for this project was provided by the Ministry
of Science & Innovation New Zealand (contract
number C10X0708)
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