Higher Drip Loss is Associated with Protein Oxidation

The study aimed to investigate the mechanisms underlying drip loss in meat other than those related to post mortem energy metabolism. The study was carried out on M. longissimus thoracis assessing carcass and meat quality traits plus metabolic parameters and drip loss. Based on the data obtained, three drip loss groups were established: low, medium and high. Heat treatments were performed at 100°C for 30 min. Physicochemical protein modifications were assessed before and after cooking. IMF and L* were higher in the high drip loss group, whereas b* was higher in the medium drip loss group. Residual glycogen, glucose and glycolytic potential were higher in LT muscle from the high drip loss group. Before cooking, protein surface hydrophobicity and carbonyl levels were similar in the three groups. However, after cooking, carbonyl, oxidized actin and oxidized aggregates were higher in the high drip loss group, suggesting that protein oxidation may affect the water holding capacity of meat.