Effects of dry-ageing on pork quality characteristics in different genotypes

• Published in: Meat science Vol. 88; no. 1; pp. 117 - 121
• Main Authors: Juárez, Manuel, Caine, William R., Dugan, Mike E.R., Hidiroglou, Nick, Larsen, Ivy L., Uttaro, Bethany, Aalhus, Jennifer L.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Abattoirs; Adipose Tissue - growth & development; Adipose Tissue - metabolism; Ageing; Animals; Biological and medical sciences; Food Handling - methods; Food industries; Fundamental and applied biological sciences. Psychology; Genotype; Meat and meat product industries; Meat Products - analysis; Muscle, Skeletal - growth & development; Muscle, Skeletal - metabolism; Purge loss; Swine - genetics; Tenderness; Time Factors; Genotype; Purge loss; Ageing; Tenderness; Quality; Meat product; Pork
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2010.12.011

Presumably, dry-ageing enhances flavour attributes of meat by surface desiccation to increase and modify fatty acid content and other organoleptic molecules. However information regarding dry-ageing of fresh pork is limited. To examine the effects of dry-ageing on pork quality, Large White (LW, n = 24) and Large White × Duroc (Duroc, n = 24) barrows were slaughtered and three longissimus thoracis et lumborum sections from each side of the carcass were wet or dry-aged for 2, 7 or 14 d. Dry-aged meat had lower ( P < 0.001) moisture and higher ( P < 0.001) protein content due to higher purge losses ( P < 0.001) when compared with wet aged meat. However no dry-ageing effect ( P > 0.05) was observed on sensory characteristics. The increase in the duration of ageing decreased moisture content and drip loss and increased ( P < 0.001) protein content, purge loss and L*, chroma and hue values. These changes were more accentuated in dry-aged meat ( P < 0.01). Days of ageing dependent increases ( P < 0.001) were observed for instrumental and sensory tenderness and juiciness in both ageing types. Moreover, meat from Duroc barrows had lower ( P < 0.001) moisture and protein content, and higher ( P < 0.01) fat content, L* and hue values. Instrumental and sensory tenderness, juiciness and flavour were higher ( P < 0.01) in meat from Duroc than LW barrows. Increases ( P < 0.01) in flavour intensity and decreases in off-flavour of meat from LW barrows were greater ( P < 0.05) in d 7 than in d 14. Therefore the duration of ageing affected most quality and sensory characteristics, while the changes to quality attributes of dry versus wet-aged pork were attributable to the differences in shrink losses in the present study.