Drip loss was essentially assayed as described
by Young et al. (2004). In brief, about 15 g (wet
weight) of regular-shaped muscle, cut from the same
location in the pectoralis majors using a cork borer,
was weighed and placed in an air-tight container that
was then filled with nitrogen to avoid evaporation, oxidation,
and mutual conglutination. All samples were
stored at 4°C. After 48 h, surface moisture of fillets
was absorbed with filter paper and reweighed. Drip loss
was calculated as a percentage: [(initial weight − final
weight)/initial weight)] × 100.