Table 1.
Effect of different aging treatments on shrink/purge loss, crust loss, fat/skin loss, bone loss, total loss, and total saleable yield of pork loins (M. Longissimus lumborum) aged for 21 days.
| Treatments | Shrink/Purge Loss (%) | Crust Loss (%) | Fat/Skin Loss (%) | Bone Loss (%) | Total Processing Loss (%) | Total Yield (%) |
|---|---|---|---|---|---|---|
| WA | 3.20 b | 0.00 b | 34.57 | 21.02 | 45.04 b | 54.96 a |
| DA | 16.13 a | 8.52 a | 34.23 | 23.50 | 58.54 a | 41.46 b |
| UDA | 16.47 a | 8.29 a | 32.35 | 22.21 | 59.12 a | 40.88 b |
| SEM | 0.65 | 0.53 | 2.18 | 1.52 | 1.78 | 1.78 |
| p-value | <0.0001 | <0.0001 | 0.7439 | 0.1996 | <0.0001 | <0.0001 |
a,b Different superscript letters indicated a significant difference between the different aging methods (p < 0.05). Different aging treatments: wet-aging (WA), conventional dry-aging (DA) and UV-light dry-aging (UDA). SEM: standard error of means.