KMID : 1024620200400050844
|
|
Food Science of Animal Resources 2020 Volume.40 No. 5 p.844 ~ p.851
|
|
Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
|
|
Jin Sang-Keun
Yim Dong-Gyun
|
|
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¡¾1¡É and 85¡¾2.1% 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.
|
|
KEYWORD
|
|
dry-aging, immersion in brine, meat quality, pork loin
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|
|