2.3. Water-Holding Capacity (WHC)

Multiple measurements (including purge loss, drip loss, and cook loss) were conducted to determine the weight differences under various physical stressors to evaluate the WHC of the pork samples. Purge loss was measured and calculated in accordance to Setyabrata et al. [20]. Drip loss was performed according to the method obtained from Kim et al. [21]. To evaluate cooking loss, the pork cuts were first weighed and then cooked at 135 °C on a flat top electric griddle (Farberware, Walter Idde and Co., Bronx, NY, USA). Each cut was turned to its other side when the core temperature reached 41 °C and then cooked to 71 °C. After cooking, the sample’s weight was recorded and the cooking loss was calculated according the following formula: