title: Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
abstract: This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native black pigs were slaughtered and their carcasses were divided into three groups: (i) hot-boning: carcasses were fabricated within 45 min postmortem just after dressing; (ii) cold boning at 24 h: carcasses were fabricated after chilling at 0 degrees C for 24 h; (iii) cold boning at 36 h: carcasses were fabricated after chilling at 0 degrees C for 36 h. In Experiment II, right sides of the second group in Experiment I were used and primal cuts were vacuum packed and aged for 1 day, 8 days and 16 days. Pork loins (Longissimus lumborum) were used for color measurement, shearing test, and sensory evaluation. Among three boning methods, cold-boning at 36 h postmortem had the advantages of giving muscles a better color, the lowest cooking loss and cooked shearing value, and the highest sensory tenderness, juiciness, flavor and overall liking. Postmortem aging could improve pork quality characteristics, but it is not the fact that the longer aging time is, the better pork quality would be. Eight days may be enough to obtain an acceptable sensory attribute. These results are meaningful for pork processing and pork consumption.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
authors.forename: Chunbao
authors.initials: C
authors.lastname: Li
authors.forename: Juqing
authors.initials: J
authors.lastname: Wu
authors.forename: Nan
authors.initials: N
authors.lastname: Zhang
authors.forename: Song
authors.initials: S
authors.lastname: Zhang
authors.forename: Juan
authors.initials: J
authors.lastname: Liu
authors.forename: Jinping
authors.initials: J
authors.lastname: Li
authors.forename: Hongmin
authors.initials: H
authors.lastname: Li
authors.forename: Xianchao
authors.initials: X
authors.lastname: Feng
authors.forename: Yanqing
authors.initials: Y
authors.lastname: Han
authors.forename: Zhiyuan
authors.initials: Z
authors.lastname: Zhu
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D003080:Cold Temperature; D003116:Color; D005524:Food Technology / Q000379:methods*; D005525:Food-Processing Industry / Q000379:methods*; D008460:Meat; D018482:Muscle, Skeletal; D011180:Postmortem Changes; D033081:Shear Strength; D034421:Sus scrofa; D013997:Time Factors