Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881216" target="_blank" >RIV/62157124:16270/24:43881216 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.3390/foods13193037" target="_blank" >https://doi.org/10.3390/foods13193037</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13193037" target="_blank" >10.3390/foods13193037</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics

Popis výsledku v původním jazyce

Meat aging is an important process that affects the quality of meat and is traditionally used mainly for beef. However, in recent years, there has been an increasing demand for pork products subjected to dry aging. The aim of this study was to compare selected parameters (microbiological quality, instrumental analyses of texture and color of meat, weight loss) of pork neck and loin with bone and skin together subjected to dry aging for 14 days. The microbiological profile (total viable psychrotrophic count, Enterobacteriaceae, psychrotrophic lactic acid bacteria, Pseudomonas spp.) on the surface of the meat with the skin and the lateral cutting surfaces without skin was compared on the first day after slaughter and after 14 days of dry aging. The results of this study demonstrated that dry aging did not significantly deteriorate the microbiological profile. Statistically significant weight losses were observed after 14 days of aging. The dry aging of pork had no significant effect on lightness (L*), redness (a*), and shear force. Significant differences were observed for yellowness (b*) and meat hardness (p &lt; 0.05).

Název v anglickém jazyce

Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics

Popis výsledku anglicky

Meat aging is an important process that affects the quality of meat and is traditionally used mainly for beef. However, in recent years, there has been an increasing demand for pork products subjected to dry aging. The aim of this study was to compare selected parameters (microbiological quality, instrumental analyses of texture and color of meat, weight loss) of pork neck and loin with bone and skin together subjected to dry aging for 14 days. The microbiological profile (total viable psychrotrophic count, Enterobacteriaceae, psychrotrophic lactic acid bacteria, Pseudomonas spp.) on the surface of the meat with the skin and the lateral cutting surfaces without skin was compared on the first day after slaughter and after 14 days of dry aging. The results of this study demonstrated that dry aging did not significantly deteriorate the microbiological profile. Statistically significant weight losses were observed after 14 days of aging. The dry aging of pork had no significant effect on lightness (L*), redness (a*), and shear force. Significant differences were observed for yellowness (b*) and meat hardness (p &lt; 0.05).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

13

Číslo periodika v rámci svazku

19

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

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Kód UT WoS článku

001332605900001

EID výsledku v databázi Scopus

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