Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware

Area of Science:

• Food Science
• Meat Science
• Materials Science

Background:

• Meat aging is crucial for developing desirable eating qualities.
• Traditional aging methods have limitations in optimizing meat characteristics.
• Novel aging techniques using natural materials warrant investigation.

Purpose of the Study:

• To evaluate the impact of Jeju scoria earthenware aging on pork loin quality.
• To compare dry-aging (normal and Scoria) with wet-aging methods.
• To determine the effects of aging duration on meat properties.

Main Methods:

• Pork loin samples were aged using wet, normal dry, and Jeju Scoria dry methods for 0-40 days.
• Evaluated water-holding capacity, pH, color (CIE L*), shear force, aging loss, fatty acid composition, and free amino acids.
• Statistical analysis was performed to assess the significance of aging methods and time.

Main Results:

• Scoria aging significantly reduced shear force (improved tenderness) compared to wet aging after 10 and 20 days.
• Dry aging methods (normal and Scoria) resulted in higher aging loss due to air exposure.
• Scoria aging altered fatty acid profiles and increased free amino acids, enhancing umami and sweet taste components.

Conclusions:

• Jeju scoria earthenware dry-aging positively impacts pork loin's eating quality, notably tenderness and taste.
• This method offers a viable alternative to conventional aging, improving sensory attributes.
• Further research can optimize Scoria aging parameters for enhanced meat production.