Quality Improvement of Pork Loin by Dry Aging

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...

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Bibliographic Details
Published in:Korean journal for food science of animal resources 2016, Vol.36 (3), p.369-376
Main Authors: Lee, Cheol Woo, Lee, Ju Ri, Kim, Min Kyu, Jo, Cheorun, Lee, Kyung Haeng, You, Insin, Jung, Samooel
Format: Article
Language:English
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Summary: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
ISSN:1225-8563
2234-246X
DOI:10.5851/kosfa.2016.36.3.369