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Lee CW, Lee JR, Kim MK, et al. Quality Improvement of Pork Loin by Dry Aging. Korean J Food Sci Anim Resour. 2016;36(3):369-76doi: 10.5851/kosfa.2016.36.3.369.
Lee, C. W., Lee, J. R., Kim, M. K., Jo, C., Lee, K. H., You, I., & Jung, S. (2016). Quality Improvement of Pork Loin by Dry Aging. Korean journal for food science of animal resources, 36(3), 369-76. https://doi.org/10.5851/kosfa.2016.36.3.369
Lee, Cheol Woo, et al. "Quality Improvement of Pork Loin by Dry Aging." Korean journal for food science of animal resources vol. 36,3 (2016): 369-76. doi: https://doi.org/10.5851/kosfa.2016.36.3.369
Lee CW, Lee JR, Kim MK, Jo C, Lee KH, You I, Jung S. Quality Improvement of Pork Loin by Dry Aging. Korean J Food Sci Anim Resour. 2016;36(3):369-76. doi: 10.5851/kosfa.2016.36.3.369. Epub 2016 Jun 30. PMID: 27433108; PMCID: PMC4942552.
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Korean J Food Sci Anim Resour. 2016;36(3):369-76. doi: 10.5851/kosfa.2016.36.3.369. Epub 2016 Jun 30.

Quality Improvement of Pork Loin by Dry Aging.

Korean journal for food science of animal resources

Cheol Woo Lee, Ju Ri Lee, Min Kyu Kim, Cheorun Jo, Kyung Haeng Lee, Insin You, Samooel Jung

Affiliations

  1. Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
  2. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agricultural and Life Science, Seoul National University, Seoul 08826, Korea.
  3. Department of Food and Nutrition, Korea National University of Transportaion, Jeungpyung 27909, Korea.
  4. SD Food Company, Buyeo 33117, Korea.

PMID: 27433108 PMCID: PMC4942552 DOI: 10.5851/kosfa.2016.36.3.369

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.

Keywords: dry aging; pork loin; sensorial quality; tenderness

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