A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times

Abstract

This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA (p \ 0.001). Lipid oxidation and metmyoglobin content of DA were higher than those of WA (p \ 0.001). Shear force in DA was lower than that in WA (p \ 0.001) and myofibril protein index (MFI) increased in DA. In addition, DA recorded higher scores of roast color, flavor and overall acceptability compared to WA. These results suggested that the application of dryaging on pork improved physicochemical, textural and sensory characteristics.

Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

“…Lower moisture has been associated with less surface moisture availability, leading to a decrease in light reflection and thus resulting in a darker appearance [12]. These findings are in agreement with previous pork dry-aging studies, where higher initial lightness in wet-aged products compared to dry-aged products was reported [20,22,39]. While changes in color and color stability could be detrimental, studies have reported that pork consumers preferred darker-colored chops over lighter-color chops [43][44][45], suggest-ing potential dry-aging benefits during retail settings.…”

“…Consequently, more crust loss was also observed from both DA and UDA loins compared to WA loins (p < 0.05). A decrease in product yields from dry-aged treatments has been constantly reported in previous studies (though predominantly dry-aged beef) [12,20,36]. The substantial decrease in yield is expected, mainly due to the moisture evaporation during the dry-aging process and the removal of the dehydrated surfaces (crust) following the aging process.…”

“…A previous study by Hwang et al [39] reported an increase in pH following dry-aging process when compared to wet-aging, showing pH values of 5.91 and 5.73, respectively. Similarly, J. H. Kim et al [20] also reported a higher pH value in DA pork compared to WA pork, showing pH values of 5.51 and 5.41, respectively. On the other hand, Jin and Yim [22] found the pH was not affected by dry-aging application in pork compared to WA, showing pH values of 5.70 and 5.74, respectively.…”

“…Currently, dry-aging has been extensively studied in beef products, and only limited research has reported the impacts of dry-aging on pork loin quality attributes [19][20][21][22]. While some levels of conventional chemical analyses along with trained sensory evaluation were conducted, the alteration of flavor precursors and flavor-related metabolites in dryaged pork loin products have never been profiled.…”

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls

“…For measuring cooking loss, samples were packed in polyethylene bags (150 × 200, PA/PE 90) and cooked in a waterbath (WNB45, Memmert GmbH + Co. KG, Schwabach, Germany) maintained at 82 °C until the core temperature of meat samples reached up to 72 °C [ 29 ] as recorded by digital food thermometer (TP101; temperature range of −50 °C to 300 °C). The weight of the initial raw meat sample and the cooked sample was recorded by digital compact weighing balance (SF-400, 7000 g ± 1 g, Zhejiang Tiansheng Electronic Co., Ltd., Zhejiang, China); the cooking loss was calculated using the following formula [ 30 ]. Cooking Loss (%) = w1 − w2/w1 × 100 where w1 = weight of steak before cooking, and w2 = weight of steak after cooking.…”