Effects of Wet Aging and Temperature on Warner-Bratzler Shear Force, Sensory Characteristics, and Microbial Shelf-Life of Pork Loin Chops

Leslie L. Frenzel, Randy M. Harp, Barry D. Lambert, Jason T. Sawyer, Mark A. Frenzel


Twelve paired bone-in loins (IMPS# 410) were used to investigate effects of wet aging and temperature on Warner-Bratzler shear force (WBSF), cook loss, sensory characteristics, and microbial shelf-life. Loin chops (n = 120) were assigned randomly to two temperature groups (1.1 °C and 3.3 °C) and wet aged 0, 3, 6, 9, and 12 days. Higher WBSF values were reported for days 0, 3, and 9 (P < 0.05) than days 6 and 12. Microbial growth increased as days of aging increased. Juiciness, initial tenderness, and flavor increased as days of aging increased. These findings suggest wet aging pork loin chops can lead to improvements in product quality for the consumer.


shear force; wet aging; microbial; pork

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