Dataset Information

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container.

ABSTRACT:

Objective

Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action.

Methods

The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism.

Results

On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei.

Conclusion

OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

SUBMITTER: Kim SS

PROVIDER: S-EPMC10164480 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature

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Publications

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container.

Kim Sung-Su SS Shin Dong-Jin DJ Yim Dong-Gyun DG Kim Hye-Jin HJ Jung Doo Yeon DY Kim Hyun-Jun HJ Jo Cheorun C

Animal bioscience 20230111 5

<h4>Objective</h4>Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action.<h4>Methods</h4>The pork loins were randomly divided into three groups: aged in vacu ...[more]

PMID: 36634652

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Project description:The ability to predict fresh pork tenderness and quality is hindered by an incomplete understanding of molecular factors that influence these complex traits. It is hypothesized that a comprehensive description of the metabolomic and proteomic phenotypes associated with variation in pork tenderness and quality will enhance the understanding and inform the development of rapid and nondestructive methods to measure pork quality. The objective of this investigation was to examine the proteomic and metabolomic profiles of ~2-wk aged pork chops categorized across instrumental tenderness groups. One hundred pork loin chops from a larger sample (N = 120) were assigned to one of the four categories (n = 25) based on instrumental star probe value (Category A, x¯ =4.23 kg, 3.43-4.55 kg; Category B, x¯ =4.79 kg, 4.66-5.00 kg; Category C, x¯ =5.43 kg, 5.20-5.64 kg; and Category D, x¯ =6.21 kg, 5.70-7.41 kg). Soluble protein from ~2 wk aged pork loin was prepared using a low-ionic-strength buffer. Proteins were digested with trypsin, labeled with 11-plex isobaric tandem mass tag reagents, and identified and quantified using a Q-Exactive Mass Spectrometer. Metabolites were extracted in 80% methanol from lyophilized and homogenized tissue samples. Derivatized metabolites were identified and quantified using gas chromatography-mass spectrometry. Between Categories A and D, 84 proteins and 22 metabolites were differentially abundant (adjusted P < 0.05). Fewer differences were detected in comparison between categories with less divergent tenderness measures. The molecular phenotype of the more tender (Category A) aged chops is consistent with a slower and less extended pH decline and markedly less abundance of glycolytic metabolites. The presence and greater abundance of proteins in the low-ionic-strength extract, including desmin, filamin C, calsequestrin, and fumarate hydratase, indicates a greater disruption of sarcoplasmic reticulum and mitochondrial membranes and the degradation and release of structural proteins from the continuous connections of myofibrils and the sarcolemma.

Dataset Information

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container.

Objective

Methods

Results

Conclusion

Publications

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container.

Similar Datasets

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