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Comparison of Meat Quality Characteristics of Wet and Dry-aging Pork Belly and Shoulder Blade
Korean J. Food Sci. An. 2018;38:950-958
Published online October 31, 2018;  https://doi.org/10.5851/kosfa.2018.e27
© 2018 Korean Society for Food Science of Animal Resources

Young-Hwa Hwang1,†, Nahar Sabikun2,†, Ishamri Ismail2, and Seon-Tea Joo1,2,*

1Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828,Korea
2Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52828, Korea
Correspondence to: Seon-Tea Joo
Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52828, Korea
Tel: +82-55-772-1943
Fax: +82-55-772-1949
E-mail: stjoo@gnu.ac.kr
Received July 11, 2018; Revised July 31, 2018; Accepted July 31, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The physicochemical characteristics and oxidative stability of wet-aged and dry aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water holding capacity (WHC) and decreased shear force value.
Keywords : dry-aged pork, pork aging, dry aging, wet aging, pork quality


October 2018, 38 (5)