Abstract
This study was conducted to evaluate the physicochemical properties of whey-fed pork loin subjected to salting, dry aging, and sous vide cooking. We compared raw and treated pork loin from pigs fed a basal diet (control) and those fed a diet supplemented with whey powder. Treated pork was salted, dry aged for 0–30 d, and then cooked using sous vide. The crude fat, total lipid, and cholesterol content and shear force of raw whey powder-fed pork loin were significantly lower than those of the control, while the crude protein content was higher. Cooking loss, hardness, and gumminess were found to decrease with the aging period in sous vide-treated pork. Dietary supplementation with whey had positive effects on pork color stability, texture, and sensory evaluation, and it significantly inhibited the growth of bacteria. The results suggest that supplementing the diet of pigs with whey powder can enhance meat quality, especially when combined with salting, dry aging, and sous vide cooking.
Highlights
Animal protein consumption has increased in recent years, especially the consumption of meat, and this trend is likely to continue [1, 2]. e intake of saturated fatty acids from animal products is associated with an increased risk of cardiovascular disease
Forty loin sections from control pigs were randomly allocated to four treatments (n 10 loin sections/ treatment), which included one raw meat group (RC) and three dry-aged, sous vide-cooked control diet pork loin groups (ASC0, ASC15, and ASC30); the 40 loin sections from whey-fed pigs were allocated in the same manner (1 × RW, 3 × ASW : ASW0, ASW15, ASW30). e raw meat samples were stored in a −80°C deep freezer until further analysis
Dietary supplementation with whey powder had a significant effect on the total lipid and cholesterol content of pork (Table 2). e RW group had significantly lower (p < 0.05) total lipid and cholesterol content than the RC group. is observation was similar to that reported by Rakvaag et al [13], who investigated reductions in cholesterol level after whey protein consumption by adults and concluded that whey protein may exert a metabolic effect via its insulinotropic property
Summary
Animal protein consumption has increased in recent years, especially the consumption of meat, and this trend is likely to continue [1, 2]. e intake of saturated fatty acids from animal products is associated with an increased risk of cardiovascular disease. Animal protein consumption has increased in recent years, especially the consumption of meat, and this trend is likely to continue [1, 2]. E intake of saturated fatty acids from animal products is associated with an increased risk of cardiovascular disease. Erefore, many consumers are trying to reduce their fat intake [1, 4]. Consumers concerned about health and nutrition show a preference for low-calorie and low-fat products. Fat is an important component contributing to the flavor, juiciness, and water-holding capacity of meat products, all of which influence the palatability of meat. Feed additives can have direct effects on meat traits such as tenderness, juiciness, and flavor [7]. The addition of natural substances to animal diets to produce healthier meat products has gained increasing attention
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