[논문]Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin

Jin, Sang-Keun; Yim, Dong-Gyun

doi:10.5851/kosfa.2020.e22

[국내논문] Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin 원문보기

Food science of animal resources, v.40 no.5, 2020년, pp.844 - 851

Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) , Yim, Dong-Gyun (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University)

Abstract ▼ AI-Helper

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.

주제어

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제안 방법

Subsequently, the pH value of the sample was determined with an electronic pH meter (Model 340, Mettler-Toledo GmbH, Swizerland). Also, 3 g of raw meat was sampled, dried in a drying oven at 105℃ for 12 hours, and moisture content was evaluated by calculating weight difference between pre-dried and post-dried samples. Waterholding capacity (WHC) of the samples was measured by the modified method of Joo (2018).

대상 데이터

5% sodium chloride and then stored in a refrigerated cooler at 8±1℃. The samples in both treatment were taken on day 0 (non-aged), 7 and 14 (aged) for analyses.

데이터처리

ANOVA, two-way ANOVA analysis among the treatments; C, condition; P, aging period.
All experimental data were analyzed by analysis of variance (ANOVA) procedure of SAS (2003) program with three replications. Means of the two groups were compared using the t-test.
All experimental data were analyzed by analysis of variance (ANOVA) procedure of SAS (2003) program with three replications. Means of the two groups were compared using the t-test. The significance of differences among the means at the same storage time was determined using Duncan’s multiple range tests (p<0.
The significance of differences among the means at the same storage time was determined using Duncan’s multiple range tests (p<0.05).

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