Table 4. Weight loss of the sous vide pork loin and sous vide after wet-aging with different conditions
Traits | Raw meat | Wet-aging conditions | SEM |
CR (2 wk) | PEFR |
0°C (3 wk) | –1°C (4 wk) |
Aging loss | - | 10.02±0.72a | 4.86±0.88b | 4.85±0.38b | 0.884 |
Cooking loss | 22.36±2.62b | 26.40±0.51a | 23.95±0.94b | 24.01±0.75b | 0.564 |
Total loss | 22.36±2.62c | 36.41±1.16a | 28.80±1.59b | 28.86±0.10b | 1.559 |
All values are expressed as mean±SE.
Means in the same row with different letters are significantly different (p<0.05).
CR, commercial refrigerator; PEFR, pulsed electric field refrigerator.