Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage

The changes in percent drip loss (PDL), total water content, and shrinkage at different postmortem (PM) stages were examined in four pork quality clas ses: pale, soft, exudative (PSE); reddish-pink, soft, exudative (RSE); redd ish-pink, firm, non-exudative (RFN); and dark, firm, dry (DFD). The PDL of PSE and RSE samples rapidly decreased with time, whereas those of RFN and D FD did not. Although the PDL of RSE showed a decrease (p < 0.05) with time, the percentage of total water did not change. Large pieces of loin exhibit ed less shrink than smaller pieces. These results indicated that water-hold ing capacity, as expressed by shrinkage, improved at extended PM times.