Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Setyabrata, Derico, Wagner, Anna D., Cooper, Bruce R., Kim, Yuan H. Brad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535753/ https://www.ncbi.nlm.nih.gov/pubmed/34681552 http://dx.doi.org/10.3390/foods10102503

Ejemplares similares

Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches
por: Setyabrata, Derico, et al.
Publicado: (2022)

Quality Improvement of Pork Loin by Dry Aging
por: Lee, Cheol Woo, et al.
Publicado: (2016)

Characterization of the microbiota and chemical properties of pork loins during dry aging
por: Endo, Akihito, et al.
Publicado: (2021)

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
por: Park, Sin-Young, et al.
Publicado: (2019)

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
por: Hong, Geun-Pyo, et al.
Publicado: (2014)

Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts
por: Lowell, J. E., et al.
Publicado: (2017)

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
por: Cho, Dong Kook, et al.
Publicado: (2021)

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham
por: Cho, Han-Gyeol, et al.
Publicado: (2023)

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
por: Kim, Sung-Su, et al.
Publicado: (2023)

The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
por: Kim, Yea-Ji, et al.
Publicado: (2023)

Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display
por: Kim, Hyun-Wook, et al.
Publicado: (2016)

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
por: Kim, DongGyun, et al.
Publicado: (2023)

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality
por: Neffe-Skocińska, Katarzyna, et al.
Publicado: (2015)

Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion
por: Kęska, Paulina, et al.
Publicado: (2022)

Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter
por: Tian, Zhiqing, et al.
Publicado: (2022)

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
por: Lee, Hyun-Joo, et al.
Publicado: (2017)

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin
por: Siroli, Lorenzo, et al.
Publicado: (2020)

Fried pork loin batter quality with the addition of various dietary fibers
por: Park, Sin-Young, et al.
Publicado: (2021)

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
por: Jin, Sang-Keun, et al.
Publicado: (2020)

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
por: Song, Sumin, et al.
Publicado: (2020)

Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
por: Kim, Yiseul, et al.
Publicado: (2016)

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
por: Kim, Tae-Kyung, et al.
Publicado: (2018)

Effects of carcass weight increase on meat quality and sensory properties of pork loin
por: Hwang, Young-Hwa, et al.
Publicado: (2020)

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut
por: Song, Sumin, et al.
Publicado: (2020)

Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
por: Gürbüz, Ümit, et al.
Publicado: (2022)

Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels
por: Kim, Hyun-Wook, et al.
Publicado: (2018)

Relationship between sensory attributes and volatile compounds of polish dry-cured loin
por: Górska, Ewa, et al.
Publicado: (2017)

Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
por: Shin, Hyerin, et al.
Publicado: (2019)

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
por: Choe, Juhui, et al.
Publicado: (2019)

Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB
por: Kęska, Paulina, et al.
Publicado: (2018)

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine
por: Luo, Ji, et al.
Publicado: (2019)

Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin
por: Johnson, Logan G, et al.
Publicado: (2023)

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
por: Go, Ha-Yoon, et al.
Publicado: (2023)

Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality
por: Yu, Qianqian, et al.
Publicado: (2021)

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin
por: Nour, Violeta
Publicado: (2022)

The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin
por: Zduńczyk, Weronika, et al.
Publicado: (2023)

Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour
por: Meadus, William J, et al.
Publicado: (2013)

Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials
por: Vargas, David A., et al.
Publicado: (2021)

Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study
por: Kęska, Paulina, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_51fkc3ce6ijvmp5dudsaso6ggt