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http://dx.doi.org/10.5851/kosfa.2020.e22

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin  

Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Yim, Dong-Gyun (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University)
Publication Information
Food Science of Animal Resources / v.40, no.5, 2020 , pp. 844-851 More about this Journal
Abstract
The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.
Keywords
dry-aging; immersion in brine; meat quality; pork loin;
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Times Cited By KSCI : 8  (Citation Analysis)
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