Abstract:In the study, we investigated the effects of meat quality traits, pH change of pork after slaughter, sampling time and storage time on the water loss rate and drip loss of pork. The results showed that the pH of pork at 45min was 6.01, the meat color and marbling scores were 3.57 and 3.63, respectively, and the water loss rate and drip loss at 24 h were 14.77% and 1.33%, respectively. At 0 ~ 4℃, muscle pH showed a general decreasing trend with the extension of storage time, and significantly decreased at 5 h after slaughter, extremely significantly decreased at 7 h after slaughter, and then stabilized, and increased to 5.85 at 120 h after slaughter, but was still significantly lower than 45 min. Compared with 6 h and 24 h, the muscle moisture content at 2 h after slaughter was decreased by 32.59% (P<0.05) and 38.23% (P<0.05), respectively. Compared with 24 h, the muscle water moisture content at 9 h after slaughter was decreased by 32.33% (P<0.05). The 24 h drip loss measured at 0 ~ 4℃ 2 h after slaughter gradually decreased with the extension of refrigeration time, and the decrease was extremely significant between 24 h and 72 h, and the decrease was small between 72 h and 168 h, with no significant difference. The 24 h drip loss measured by sampling after the carcass was refrigerated at 0 ~ 4℃ for 24 h after acid discharge gradually decreased with the extension of refrigeration time. Drip loss at 48 h, 72 h, 96 h, 120 h and 144 h decreased by 52.65% (P<0.01), 70.09% (P<0.01), 77.57 (P<0.01), 82.87% (P<0.01) and 69.47% (P<0.01) compared with that at 24 h, respectively. The drip loss at 96 h and 120 h was 52.63% (P<0.05) and 63.82% (P<0.01) lower than that at 48 h, respectively. The 24 h drip loss measured by different sampling time is different, and the 24 h drip loss measured by sampling after acid discharge is higher.
