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. 2024 May;66(3):603-613.
doi: 10.5187/jast.2023.e65. Epub 2024 May 31.

Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

Chang-Hwan Jeong  1 , Sol-Hee Lee  1 , Hack-Youn Kim  1
Affiliations

Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

Chang-Hwan Jeong et al. J Anim Sci Technol. 2024 May.

Abstract

This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0°C, -1°C, and -2°C). Aging and trimming loss at -2°C treatment showed lower values than at 0°C and -1°C treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at -2°C. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0°C and up to 3 weeks at -1°C and -2°C. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at -2°C.

Keywords: Aging condition; Chicken breast; Dry aging; Electric field refrigerator; Supercooling system.

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Conflict of interest statement

No potential conflict of interest relevant to this article was reported.

Figures

Fig. 1.
Fig. 1.. Electric field supercooling refrigerator (outside / inside).
See this image and copyright information in PMC

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