ArticleFoods (Basel, Switzerland)2021
Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations.Foods (Basel, Switzerland) · 2026Article
- Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics.Foods (Basel, Switzerland) · 2024Article
- Exploring the multifaceted factors affecting pork meat quality.Journal of animal science and technology · 2024Review
- Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and BeefFood science of animal resources · 2024Article
- - Invited Review - Postmortem skeletal muscle metabolism of farm animals approached with metabolomics.Animal bioscience · 2023Article
- Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review.Food science of animal resources · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (
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Registered trials
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