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The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1°C and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p&lt;0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p&lt;0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p&lt;0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p&lt;0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin