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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), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments ( p &gt; 0.05), while DA and UDA had a greater water-holding capacity than WA ( p &lt; 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display ( p &gt; 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA ( p &lt; 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments ( p &lt; 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments ( p &gt; 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.

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