Food and Life
Korean Society for Food Science of Animal Resources
Article

Changes in physicochemical characteristics of pork loin, beef loin and chicken breast with various wet aging periods

Hack-Youn Kim1,*, Hangyeol Cho1
1Kongju National University, Yesan-Gun 32439, Korea.
*Corresponding Author: Hack-Youn Kim, Kongju National University, Yesan-Gun 32439, Korea, Republic of. Phone: +8287272928. E-mail: kimhy@kongju.ac.kr.

© Copyright 2023 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 10, 2023; Revised: Feb 06, 2023; Accepted: Feb 08, 2023

Published Online: Feb 10, 2023

Abstract

In this study, the physicochemical characteristics of pork loin, beef loin, and chicken breast with various wet aging periods were analyzed to derive an appropriate wet aging period for each livestock. Pork loin and chicken breast were stored at 4°C for 0, 1 and 2 weeks, and beef loin was stored at 4°C for 0, 1, 2, 3, and 4 weeks, and proximate compositions, water holding capacity (WHC), cooking yield, shear force, volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and sensory evaluation were analyzed. In case of WHC, pork loin was the highest in weeks 0 and 1, and beef loin showed similar values in weeks 0 to 2, and increased in weeks 3, 4 (p<0.05). Chicken breast showed no significant changes of WHC. Cooking yield showed no significant differences during the aging period in all samples. All samples had the lowest shear force at the 2nd week of aging during all aging periods. In case of VBN, pork loin showed an increasing tendency in weeks 0 and 2, and chicken breast were significantly increased (p<0.05), beef loin showed no significant changes, and TBARS, pork loin and chicken breast showed no significant changes in weeks 1 and 2, beef loin showed similar values in weeks 1 to 3. In the sensory evaluation, all samples showed the best results in weeks 2. As a result, the most appropriate wet aging period is considered to be 2 week for pork loin, beef loin and chicken breast.

Keywords: pork; beef; chicken; wet-aging; physicochemical characteristics