Effects of -1 degree and -4 degree aging treatments on meat quality, testes components, and cooking characteristics

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K02142
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Kansai University
• Principal Investigator: Hosomi Ryota 関西大学, 化学生命工学部, 准教授 (20620090)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: 熟成 / 未凍結 / 微凍結 / スーパーチリング / 食肉

Outline of Final Research Achievements

Aging pork at -1℃ strongly inhibited the growth of viable bacteria during the aging period compared to Aging pork at 2℃. On the other hand, aging pork at -4℃, which is below freezing, resulted in little increase in total free amino acid concentration and greater drip loss during the aging period compared to aging pork at -1℃. Therefore, aging pork at -1℃ is expected to be a technique that can extend shelf life without the effects of freezing.

Free Research Field

食品加工・保蔵学

Academic Significance and Societal Importance of the Research Achievements

-1℃を用いた食肉の熟成は、-4℃熟成で観察された凍結によるドリップロスは生じず、呈味に関わる遊離アミノ酸の増加は阻害しないことを確認したことは、食品加工・保蔵学分野の新たな知見である。本研究で得られた成果をもとに0℃以下の未凍結熟成技術を食品加工・流通産業の中に導入することにより、フードロスの削減および新たな付加価値をもたらすことができる。