Table E.3.
The conditions and corresponding meat parameters reported for wet‐ageing pork and lamb in the scientific literature
| Conditions | Surface parameters | Bag properties | Reference | ||||
|---|---|---|---|---|---|---|---|
| T (°C)* | Pre‐ageing time (days) | Ageing time (days) | pH | aw | Surface T (°C) | ||
| Wet‐aged pork | |||||||
| −1–2° | Kim et al. (2018) | ||||||
| 2 ± 0.27 | 30 h | 0, 7, 14, 21 and 28 | 5.4–6.3 | – | – | Bush Brothers (OTR 102 cm3/m2 per day at 23°C, 65% RH; moisture transmission 7.9 g/m2 per day at 37.7°C, 90% RH) | Holmer et al. (2009) |
| 4 | 1 | 0–15 | 5.7, (5.4–6.3) | – | – | Not specified | Richardson et al. (2018, USA) |
| Wet‐aged lamb | |||||||
| −1.5 ± 0.5 | – | 21 | 5.9 | – | – | Cryovac® A600 barrier bag | Zhang et al. (2021) |
| 2 ± 2 | – | 14 and 20 | – | – | – | Surlyn (97 cc/m2 per day at 23°C) | McKenna et al. (2003) |
| 5 ± 2 | 1 | 4 and 8 | 5.5–5.6 | – | – | “Oxygen barrier film” | Constantino et al. (2012) |
The measured surface temperature when provided or when not provided the temperature setting in the chill room/chamber.
OTR: O2 transmission rate.
*BB3055X vacuum bags: (17 cm3/m2 O2, 24 h at 23°C, 0% relative humidity; 17 cm3/m2 O2, 24 h at 23°C, 100% relative humidity; 50 cm3/m2 CO2, 24 h at 23°C, 0% relative humidity); Cryovac® BB3050U BAGS: O2 permeability 20 cm3/m2, 24 h, 1 bar (1 kPa) at 23°C and 0% relative humidity; and maximum CO2 permeability of 100 cm3/m2, 24 h, bar at 23 C and 0% relative humidity; HFV‐600 L, low‐density polyethylene/nylon bags: (O2 permeability of 2 mL/m2 per d at 0°C; 0.09 mm thickness; Sunkyung Co., Ltd., Seoul, Korea); Cryovac® A600 barrier bag, oxygen transmission rate 20–50 g/m2 per 24 h at 23°C, Sealed Air®, Auckland, New Zealand at −1.5 ± 0.5°C; HFV‐600L, Hankook Fujee Co., Ltd., Hwaseong, Korea with a low‐density polyethylene/nylon bag (oxygen permeability of 22.5 mL/m2 per 24 h atm at 60% relative humidity (RH)/25°C and water vapour permeability of 4.7 g/m2 per 24 h at 100% RH/25°C).
Meat cuts used include M. longissimus thoracis, M. longissimus lumborum, longissimus dorsi, Gluteus medius, butt, rumps (middle gluteal) tenderloin (boneless) sirloin typically 1–3 but up to 12 days post mortem.