Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging

Abstract

The present study was performed to determine the effect of dietary supplementation with processed sulfur on the quality and stability of vacuum packaged pork during aging time. All groups were designated into two groups; NP, a group fed basal diet and SP, a group fed basal diet and processed sulfur, 3 g/kg feed. Following vacuum packaging, Longissimus dorsi muscles were vacuum-packaged and stored under refrigerated condition (1-2°C) for 21 d. Weight loss of the SP group was lower (p<0.05) than that of the NP group. Interaction effect of shear force and cooking loss was observed (p<0.05). Redness values of the SP group at 14 and 21 d after storage were higher than those of the NP group (p<0.05). Lipid oxidation and volatile basic nitrogen (VBN) levels in the SP group were retarded (p<0.05) compared to that of the NP group during storage. Aspartic and glutamic acid in SP were higher than in NP (p<0.1). There was no significant (p>0.05) difference in TPC between the both groups during storage. Therefore, vacuum packaged pork from pigs fed processed sulfur had better aging yield and storage stability than pork from pigs fed basal diet.

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

“…Increased lightness of wet-aged pork loins can be explained by the fact that the high moisture content contributed to increasing the reflectance spectra of wet-aged pork loins (Bertram et al, 2004). Similarly, Hwa et al (2016) observed that the aging time under vacuum packaging resulted in an increase in lightness. In addition, the redness of dry-aged pork loins was lower (p \ 0.001) than that of wet-aged pork loins, and the reduction in redness occurred in both dry-aged and wet-aged pork loins from 7 to 14 days (p \ 0.001).…”