Pork meat matured for different periods of time in vacuum-packaging system

Avena Tarsitano, MarinaMaria Bridi, AnaAbércio da Silva, CaioConstantino, CamilaAndreo, NayaraManha Peres, LouiseYoussef Youssef, Elzade Almeida Bitencourt Cardoso, Thales

The objective of this study was to evaluate the quality of pork meat when matured. The treatments evaluated were: meat no maturated; meat matured for 3 days; meat matured for 6 days. The pH, water loss percentage, and liquid lost in thawing displayed a decreasing linear regression while the fluid lost in cooking showed an increasing linear regression. The L*, a*, b* and chroma showed an increasing linear effect while the tone displayed a decreasing linear regression. The mesophilic and psychrotrophic bacteria counts were greater for the treatments that underwent maturation. The shear force decrease linearly with the increase in the maturation period. The MFI, lipid oxidation, and sensory analyses were not affected by treatments. The maturation of the pork meat improved the color, reduced the pH and increased the tenderness. There was no change in the lipid stability of the meat, nor sensory damage.

1. pH.
2. Microbiology
3. 5.04.00.00-2
4. Tenderness