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https://doi.org/10.5713/ab.22.0438    [Accepted] Published online January 11, 2023.
Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
Sung-Su Kim1  , Dong-Jin Shin2  , Dong-Gyun Yim1  , Hye-Jin Kim1  , Doo Yeon Jung1  , Hyun-Jim Kim1  , Cheorun Jo1,3,* 
1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
2Department of Applied Animal Science, Kangwon National University, Chuncheon, Korea
3Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
Correspondence:  Cheorun Jo, Tel: +82-2-880-4804, Fax: +82-2-873-2271, Email: cheorun@snu.ac.kr
Received: 18 November 2022   • Revised: 5 December 2022   • Accepted: 30 December 2022
Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action.
The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses [pH, shear force, volatile basic nitrogen (VBN), water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis] of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism.
On day 21, the meat aged in OS exhibited lower pH, shear force, volatile basic nitrogen, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei.
OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.
Keywords: Lactic Acid Bacteria; Meat Aging; Onggi; Permeability; Pork Loin; Scoria
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