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. 2018 Jun 20;27(6):1551-1559.
doi: 10.1007/s10068-018-0418-x. eCollection 2018 Dec.

A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times

Jung-Ho Kim  1 , Ji-Han Kim  1 , Dong-Kyu Yoon  1 , Da-Som Ji  1 , Hyun-Joo Jang  1 , Chi-Ho Lee  1   2
Affiliations

A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times

Jung-Ho Kim et al. Food Sci Biotechnol. .

Abstract

This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA (p < 0.001). Lipid oxidation and metmyoglobin content of DA were higher than those of WA (p < 0.001). Shear force in DA was lower than that in WA (p < 0.001) and myofibril protein index (MFI) increased in DA. In addition, DA recorded higher scores of roast color, flavor and overall acceptability compared to WA. These results suggested that the application of dry-aging on pork improved physicochemical, textural and sensory characteristics.

Keywords: Aging time; Dry-aging; Flavor; Meat quality; Pork.

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Figures

Fig. 1
Fig. 1
Effect of aging time and method on experiment design of loin muscle from pork
Fig. 2
Fig. 2
Effect of aging time and method on MFI (A) and shear force (B) of loin muscle from pork
See this image and copyright information in PMC

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