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Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Young-Hwa Hwang et al · Springer Nature · 2018

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Autore / responsabile
Young-Hwa Hwang et al
Editore
Springer Nature
Anno
2018
ISSN
2636-0772
ISSN
2636-0772
Lingua
Inglés
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Abstract The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.

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APA 7

al, Y. H. H. E. (2018). Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade. https://doi.org/10.5851/kosfa.2018.e27

MLA

al, Young-Hwa Hwang et. "Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade." 2018. https://doi.org/10.5851/kosfa.2018.e27.

Chicago

al, Young-Hwa Hwang et. 2018. "Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade.". https://doi.org/10.5851/kosfa.2018.e27.

Harvard

al, Y. H. H. E. 2018, Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade, Springer Nature, available at: https://doi.org/10.5851/kosfa.2018.e27 [Accessed 10 Aug. 2026].

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Titolo
Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
Autore / collaboratori
Young-Hwa Hwang et al
Editore
Springer Nature
Anno di pubblicazione
2018
ISSN
2636-0772
ISSN
2636-0772
Lingua
Inglés

Soggetti

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dry-aged pork; pork aging; dry aging; wet aging; pork quality
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