Effects of dry-ageing on pork quality characteristics in different genotypes

Presumably, dry-ageing enhances flavour attributes of meat by surface desiccation to increase and modify fatty acid content and other organoleptic molecules. However information regarding dry-ageing of fresh pork is limited. To examine the effects of dry-ageing on pork quality, Large White (LW, n = 24) and Large White x Duroc (Duroc, n = 24) barrows were slaughtered and three longissimus thoracis et lumborum sections from each side of the carcass were wet or dry-aged for 2, 7 or 14 d. Dry-aged meat had lower (P<0.001) moisture and higher (P<0.001) protein content due to higher purge losses (P<0.001) when compared with wet aged meat. However no dry-ageing effect (P>0.05) was observed on sensory characteristics. The increase in the duration of ageing decreased moisture content and drip loss and increased (P<0.001) protein content, purge loss and L*, chroma and hue values. These changes were more accentuated in dry-aged meat (P<0.01). Days of ageing dependent increases (P<0.001) were observed for instrumental and sensory tenderness and juiciness in both ageing types. Moreover, meat from Duroc barrows had lower (P<0.001) moisture and protein content, and higher (P<0.01) fat content, L* and hue values. Instrumental and sensory tenderness, juiciness and flavour were higher (P<0.01) in meat from Duroc than LW barrows. Increases (P<0.01) in flavour intensity and decreases in off-flavour of meat from LW barrows were greater (P<0.05) in d 7 than in d 14. Therefore the duration of ageing affected most quality and sensory characteristics, while the changes to quality attributes of dry versus wet-aged pork were attributable to the differences in shrink losses in the present study. Crown Copyright (C) 2010 Published by Elsevier Ltd. on behalf of The American Meat Science Association. All rights reserved.