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

SUBMITTER: Kim SS 

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

REPOSITORIES: biostudies-literature