Analysis of Quality after Sous Vide of Pork Loin Wet-aged using Pulsed Electric Field System

Ha-Yoon Go1, Sin-Young Park1, Hack-Youn Kim1,*
Author Information & Copyright
1Department of Animal Resources Science, Kongju National University, Chungcheongnam-do 32439, Korea.
*Corresponding Author: Hack-Youn Kim. E-mail:

© Copyright 2023 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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 27, 2022 ; Revised: Dec 30, 2022 ; Accepted: Jan 06, 2023

Published Online: Jan 20, 2023


The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0 and ˗1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, lightness, yellowness, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, yellowness, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0°C samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0°C samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

Keywords: pulsed electric field; wet-aging; sous vide; pork loin; quality properties

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