Quality Improvement of Pork Loin by Dry Aging

Abstract

This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

“…Nucleotide degradation compounds produced by ATP breakdown are associated with flavour formation in pork [19]. In this study, the contents of hypoxanthine significantly increased from day 0 to day 4 (P < 0.05), whereas the inosine content in lamb LD significantly increased during the whole period of ageing as shown in Table 2 (P < 0.05).…”

“…Although many studies have reported changes in avour precursors during the postmortem aging, most reports determine flavour precursors mainly by the traditional chromatography method to evaluate the influence of aging on flavour precursors during the postmortem ageing [18][19][20][21]. However, the past methods could not comprehensively assess the existing metabolites and their related metabolic pathways and their variations in the biological system of organisms.…”

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

“…In Korea, pork is the most widely consumed meat ( Lee et al, 2016 ). Notably, limited body parts of pork are used for consumption, for example the belly and the neck.…”

Palatability and hygiene characteristics of dry‐aged pork and optimisation of dry ageing period

“…Studies of the FAAs and metabolites of wet‐ and dry‐aged beef have revealed most of the amino acid contents were increased during the ageing process mainly increased in glutamic acid, tyrosine, leucine, isoleucine and valine (Kim et al , ; Kim et al , ; Dashdorj et al , ). In case of dry‐aged pork, the total amount of FAAs increased 73% over 40 days with dry‐aged pork loin (Lee et al , ), and total amount of FAAs and content of most of FAAs of dry‐aged pork were significantly ( P < 0.05) higher than those of the wet‐aged pork with the abundance of glutamic acid (Hwang et al , ). Glutamic acid imparts the characteristic savoury/beefy (umami) flavour, and tyrosine and leucine confer a bitter flavour; therefore, dry‐aged meat improved taste and palatability (Kim et al , ; Kim et al , ; Dashdorj et al , ).…”