Kim Sung-Su, Shin Dong-Jin, Yim Dong-Gyun, Kim Hye-Jin, Jung Doo Yeon, Kim Hyun-Jun, Jo Cheorun
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
Anim Biosci. 2023 May;36(5):797-809. doi: 10.5713/ab.22.0438. Epub 2023 Jan 11.
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, VBN, 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.
自干式熟成技术复兴用于生产市场上高品质和高附加值的优质肉类产品后，许多科学家都在研究降低干式熟成肉微生物风险的解决方案。本研究旨在探讨韩国瓮器中火山渣粉对猪里脊肉在21天干式熟成过程中肉质的影响，并阐明其作用机制。
将猪里脊肉随机分为三组：真空包装熟成、仅含红土的瓮器（OR）、含30%红土和70%火山渣粉的瓮器（OS）。对熟成肉进行微生物分析（总菌数和乳酸杆菌属）和理化分析（pH值、剪切力、挥发性盐基氮[VBN]、水分活度、硫代巴比妥酸反应物、水分含量、持水力、蒸煮损失和颜色分析）。研究了瓮器的远红外线发射、固定化清酒乳杆菌的定量以及微观结构，以了解其作用机制。
在第21天，与在OR中熟成的肉相比，在OS中熟成的肉pH值、剪切力、VBN和水分活度更低，同时乳酸杆菌属数量增加。OS的孔径比OR小，这意味着其透气性更低，这可能促进了清酒乳杆菌的生长。
OS通过增加乳酸杆菌属数量提高了干式熟成过程中猪里脊肉的微生物安全性和储存稳定性，这可能是由于OS的低渗透性所致。
