The second PC, although only explained 17.90% of the variability, was characterised by the fact that percentage of drip loss was negatively correlated (P≤0.01) with pH (−0.60) and pork flavour (−0.43). It is generally accepted that water holding capacity decreases as muscle pHu decreases, resulting in increased muscle surface exudate or drip loss (Lawrie, 1998).