Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2018 Oct;38(5):950-958.
doi: 10.5851/kosfa.2018.e27. Epub 2018 Oct 31.

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Young-Hwa Hwang  1 , Nahar Sabikun  2 , Ishamri Ismail  2 , Seon-Tea Joo  1   2
Affiliations

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Young-Hwa Hwang et al. Korean J Food Sci Anim Resour. 2018 Oct.

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 aging; dry-aged pork; pork aging; pork quality; wet aging.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1. Shear force of different meat cuts at different aging time.
SW, shoulder cut wet-aging; SD, shoulder cut dry-aging; BW, belly cut wet-aging; BD, belly cut dry-aging; different letters in the bars indicate significant differences (p<0.05) of shear force among the samples.
Fig. 2
Fig. 2. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of pork muscle.
Lane-1, Molecular weight standard (M); Lane-2, 3 and 4 (W7, W14 and W21), wet-aged pork cut at day 7, 14 and 21, respectively; Lane-5, 6, and 7 (D7, D14 and D21), Dry-aged pork cut at day 7, 14 and 21, respectively.
Fig. 3
Fig. 3. Thiobarbituric acid-reactive substances (TBARS) in different pork cuts during aging.
Different letters in bars among the samples in a particular aging day indicate significant differences (p<0.05).
See this image and copyright information in PMC

References

    1. Adegoke GO, Falade KO. Quality of meat. J Food Agric Environ. 2005;3:87–90.
    1. Aksu MI, Kaya M, Ockerman HW. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. J Muscle Foods. 2005;16:192–206. doi: 10.1111/j.1745-4573.2005.08404.x. - DOI
    1. Blixt Y, Borch E. Comparison of shelf life of vacuum-packed pork and beef. Meat Sci. 2002;60:371–378. doi: 10.1016/S0309-1740(01)00145-0. - DOI - PubMed
    1. Campbell RE, Hunt MC, Levis P, Chambers E., IV Dry-aging affects on palatability of beef longissimus muscle. J Food Sci. 2001;66:196–199. doi: 10.1111/j.1365-2621.2001.tb11315.x. - DOI
    1. Davis KJ, Sebranek JG, Huff-Lonergan E, Lonergan SM. The effects of aging on moisture-enhanced pork loins. Meat Sci. 2004;66:519–524. doi: 10.1016/S0309-1740(03)00154-2. - DOI - PubMed