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

Su-In Hwang; Geun-Pyo Hong

doi:10.1016/j.meatsci.2019.108028

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

Meat Sci. 2020 Apr:162:108028. doi: 10.1016/j.meatsci.2019.108028. Epub 2019 Dec 3.

Authors

Su-In Hwang¹, Geun-Pyo Hong²

Affiliations

¹ Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Republic of Korea.
² Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Republic of Korea. Electronic address: gphong@sejong.ac.kr.

PMID: 31816519
DOI: 10.1016/j.meatsci.2019.108028

Abstract

This study investigated the effects of high pressure (0.1, 150 and 400 MPa) and the aging method (wet- and dry-aging) on the quality characteristics of pork loin. Pork pressurized at the target pressure levels was aged at 1 °C for 3 weeks in vacuum packaging (wet-aging) or a moisture/vapor permeable bag (dry-aging). The water binding properties, shear force, color, volatile compounds and microbial counts were estimated as the quality characteristics of aged pork. Despite dry-aged pork having distinctive flavor characteristics, high moisture loss during aging was estimated as the most important factor that affected the quality of aged pork. Alternately, wet aging showed advantages of producing tender and juicy pork, and moderate pressurization (150 MPa) modified or improved the qualities of wet-aged pork. Consequently, this study indicated that pressurization followed by wet-aging had potential application as a meat tenderizing technique.

Keywords: Aging; Eating quality; Flavor compounds; High-pressure; Pork loin.

MeSH terms

Animals
Colony Count, Microbial
Color
Food Handling / methods*
Muscle, Skeletal
Pork Meat / analysis*
Pork Meat / microbiology
Pressure*
Shear Strength
Sus scrofa