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

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 earthen...

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Autores principales: Kim, Sung-Su, Shin, Dong-Jin, Yim, Dong-Gyun, Kim, Hye-Jin, Jung, Doo Yeon, Kim, Hyun-Jun, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164480/
https://www.ncbi.nlm.nih.gov/pubmed/36634652
http://dx.doi.org/10.5713/ab.22.0438
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author Kim, Sung-Su
Shin, Dong-Jin
Yim, Dong-Gyun
Kim, Hye-Jin
Jung, Doo Yeon
Kim, Hyun-Jun
Jo, Cheorun
author_facet Kim, Sung-Su
Shin, Dong-Jin
Yim, Dong-Gyun
Kim, Hye-Jin
Jung, Doo Yeon
Kim, Hyun-Jun
Jo, Cheorun
author_sort Kim, Sung-Su
collection PubMed
description 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.
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spelling pubmed-101644802023-05-08 Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container Kim, Sung-Su Shin, Dong-Jin Yim, Dong-Gyun Kim, Hye-Jin Jung, Doo Yeon Kim, Hyun-Jun Jo, Cheorun Anim Biosci Article 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. Animal Bioscience 2023-05 2023-01-11 /pmc/articles/PMC10164480/ /pubmed/36634652 http://dx.doi.org/10.5713/ab.22.0438 Text en https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Kim, Sung-Su
Shin, Dong-Jin
Yim, Dong-Gyun
Kim, Hye-Jin
Jung, Doo Yeon
Kim, Hyun-Jun
Jo, Cheorun
Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
title Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
title_full Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
title_fullStr Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
title_full_unstemmed Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
title_short Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
title_sort mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, korean earthenware as a storage container
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164480/
https://www.ncbi.nlm.nih.gov/pubmed/36634652
http://dx.doi.org/10.5713/ab.22.0438
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