Abstract:  Eighteen samples were divided into two groups (low drip loss and high drip loss) with cluster analysis. Water holding capacity and L* value were significantly different among groups. However, there was no significant difference in a* value and tenderness. Protein denaturation of the meat sample was analyzed by differential scanning calorimetry (DSC). The results showed that the pronounced denaturation of myosin and sarcoplasmic protein in meat from the high drip loss group is found greater than the low drip loss group. DSC analysis is more sensitive to protein denaturation than the method of determining protein solubility. Water holding capacity is significantly negative correlated with denaturation of myosin and sarcoplasmic protein in pork (r=-0.56, p<0.05).

Key words:  , water holding capacity； meat quality； DSC；