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. 2019 Aug;39(4):668-676.
doi: 10.5851/kosfa.2019.e59. Epub 2019 Aug 31.

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging

Sin-Young Park  1 , Hack-Youn Kim  1 , Juhui Choe  1
Affiliations

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging

Sin-Young Park et al. Food Sci Anim Resour. 2019 Aug.

Abstract

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.

Keywords: dry aging; electric field refrigeration; pork loin; quality properties.

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Conflict of interest statement

Conflict of Interest The authors declare no potential conflict of interest.

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