Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

Abstract

This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0°C, −1°C, and −2°C). Aging and trimming loss at −2°C treatment showed lower values than at 0°C and −1°C treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at −2°C. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0°C and up to 3 weeks at −1°C and −2°C. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at −2°C.