title: Effects of dry-ageing on pork quality characteristics in different genotypes.
abstract: 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.
authors.affiliation: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
authors.forename: Manuel
authors.initials: M
authors.lastname: Juárez
authors.forename: William R
authors.initials: WR
authors.lastname: Caine
authors.forename: Mike E R
authors.initials: ME
authors.lastname: Dugan
authors.forename: Nick
authors.initials: N
authors.lastname: Hidiroglou
authors.forename: Ivy L
authors.initials: IL
authors.lastname: Larsen
authors.forename: Bethany
authors.initials: B
authors.lastname: Uttaro
authors.forename: Jennifer L
authors.initials: JL
authors.lastname: Aalhus
mesh_terms: D000003:Abattoirs; D000273:Adipose Tissue / Q000254:growth & development / Q000378:metabolism*; D000818:Animals; D005511:Food Handling / Q000379:methods*; D005838:Genotype; D008461:Meat Products / Q000032:analysis*; D018482:Muscle, Skeletal / Q000254:growth & development / Q000378:metabolism*; D013552:Swine / Q000235:genetics; D013997:Time Factors