Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

  • Chang-Hwan Jeong (Department of Animal Resources Science, Kongju National University) ;
  • Sol-Hee Lee (Department of Animal Resources Science, Kongju National University) ;
  • Hack-Youn Kim (Department of Animal Resources Science, Kongju National University)
  • Received : 2023.06.12
  • Accepted : 2023.07.09
  • Published : 2024.05.31
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Abstract

This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0℃, -1℃, and -2℃). Aging and trimming loss at -2℃ treatment showed lower values than at 0℃ and -1℃ treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at -2℃. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0℃ and up to 3 weeks at -1℃ and -2℃. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at -2℃.

Keywords

Acknowledgement

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (KRF), funded by the Ministry of Education (2018R1D1A1B07049938).

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