ARTICLE

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

Sang-Keun Jin1, Dong-Gyun Yim2,*
Author Information & Copyright
1Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, 52725, Korea
2Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
*Corresponding Author : Dong-Gyun Yim. Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea. Tel: +82-33-730-0537. Fax: +82-33-730-0503. E-mail: tousa0994@naver.com

© Copyright 2020 Korean Society for Food Science of Animal Resources. 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.

Received: Mar 6, 2019 ; Revised: Mar 4, 2020 ; Accepted: Mar 12, 2020

Published Online: Mar 12, 2020

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°C 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


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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