Effects of high pressure in combination with the type of aging on the eating quality and biochemical changes in pork loin

Hwang, Su-In; Hong, Geun-Pyo

doi:10.1016/j.meatsci.2019.108028

Cited by 13 publications

(9 citation statements)

References 27 publications

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“…The different aging treatments did not affect the WBSF of the samples (p > 0.05, Table 2), having comparable shear force values of 26.41, 25.08, and 27.05 N for WA, DA, and UDA loins, respectively. Similar results were reported by Hwang and Hong [21], where the shear force values of unpressurized DA pork loins aged for 21 days were not different from those of its WA counterpart, and by Juárez et al [19], where the shear force of DA and WA pork loins were not different following 14 days of aging. Likewise, Kim et al [12], Berger et al [36], and Dikeman et al [42] also reported that DA beef exhibited no difference in shear force and texture profile compared to its WA counterpart.…”

Section: Ph Water-holding Capacity and Shear Forcesupporting

confidence: 88%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Setyabrata

Wagner

Cooper

et al. 2021

Foods

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This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.

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Section: Ph Water-holding Capacity and Shear Forcesupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

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

Setyabrata

Wagner

Cooper

et al. 2021

Foods

View full text Add to dashboard Cite

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“…Furthermore, at low aging temperatures, the growth of Pseudomonas sp., psychrotrophic bacteria, affects TPC [ 43 ]. The microbial growth is a criterion for determining whether the meat is spoiled or not: If the TPC exceeds 7 log CFU/mg, it is determined that the meat is spoiled [ 44 ]. In this study, therefore, we determined that within a range not exceeding 7 log CFU/mg, the electric field refrigerator dry aging is most suitable for up to 7 weeks at 0 °C, 9 weeks at −1 °C, and 10 weeks at −2 °C.…”

Section: Resultsmentioning

confidence: 99%

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Kang

Lee

Kim

2022

Foods

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The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at −1 °C, and 10 weeks at −2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.

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“…The implications of ageing process in meat quality have been extensively studied in beef [ 34 ], in pork [ 35 ] and in sheep meat [ 36 ], but only few studies have been performed in horse meat in which, again, differences in animal age and breed are considerable [ 23 , 37 , 38 , 39 , 40 , 41 ].…”

Section: Introductionmentioning

confidence: 99%

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Beldarrain

Morán

Sentandreu

et al. 2021

Animals

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A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.

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Effects of high pressure in combination with the type of aging on the eating quality and biochemical changes in pork loin

Cited by 13 publications

References 27 publications

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

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

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

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