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

Hwang, Young-Hwa; Sabikun, Nahar; Ismail, Ishamri; Joo, Seon-Tea

doi:10.5851/kosfa.2018.e27

[국내논문] Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.38 no.5, 2018년, pp.950 - 958

Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University) , Sabikun, Nahar (Division of Applied Life Science (BK21Plus), Gyeongsang National University) , Ismail, Ishamri (Division of Applied Life Science (BK21Plus), Gyeongsang National University) , Joo, Seon-Tea (Institute of Agriculture & Life Science, Gyeongsang National University)

Abstract ▼ AI-Helper

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.

주제어

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제안 방법

Ten shoulder blade and belly cuts from 5 pork carcasses were sampled at postmortem 24 h at a commercial meat plant, and they 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). All samples were transferred for wet aging and dry aging for 21 d, for subsequent analysis on day 1, 7, 14 and 21.
However, the information about quality traits of dry-aged and wet-aged pork cuts is limited. The objective of this study was to investigate meat quality traits and oxidative stability of wet aging and dry aging pork cuts (shoulder blade and belly) at different aging periods of 1, 7, 14 and 21 d.

데이터처리

Duncan's multiple range test was used to determine significant differences among means at 5% level of significance (SAS, 2002).

이론/모형

Water-holding capacity (WHC) of all samples was measured by released water (RW) method of Joo (2018). Approximately 3.

성능/효과

05) different between SW and SD, as well as BW and BD after 14 and 7 d of aging, respectively. All wetaged pork cuts showed higher RW % than the dry-aged pork cuts, and the value of RW was increased for all samples (except BD) till 14 d of aging. The range of initial RW % was 1.
76 was lowest at day 21 for BD. In comparison between aging methods, wet-aged pork cuts had a significantly higher WBSF value than the dry-aged pork cuts at 21 days of aging. This is presumably due to the storing without protective packing for dry-aging process resulting in increased oxidative deterioration and degradation of proteins leading to reduce the shear force of dry-aged pork cuts.
, 2006). Our results also clearly showed that proteolysis is the major factor related to variation in pork quality and more affected by dry-aging compared to wet-aging.
(2016) reported that the dry-aged beef loins were darker (lower L* values) than the wet-aged loins, because of the higher moisture content of wet-aged samples after aging resulting in increased light reflection. Our results clearly showed that the dry-aged pork cuts were darker (lower lightness and higher redness) than the wet-aged pork cuts.

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