Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacu...
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| Veröffentlicht in: | Food science of animal resources 2020-09, Vol.40 (5), p.844-851 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p |
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| ISSN: | 2636-0772 2636-0780 |