Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), a...

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Bibliographic Details
Main Authors: Derico Setyabrata, Anna D. Wagner, Bruce R. Cooper, Yuan H. Brad Kim
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
dry-aging
loin
pork
metabolomics
consumer sensory
microbial attributes
Online Access:https://www.mdpi.com/2304-8158/10/10/2503

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