AVALIAÇÕES FÍSICO-QUÍMICAS EM CORTES DE CARNE SUÍNA SUBMETIDOS À DIFERENTES PERÍODOS DO PROCESSO DE MATURAÇÃO A SECO (DRY AGED)

Abstract

The growing demand for meat with higher sensory quality has driven the use of maturation as an effective technique for improving the properties of fresh meat. In view of this, the present study evaluated physicochemical changes in pork cuts subjected to different periods of dry aging. The objective was to understand how dry aging time influences the quality and safety of pork. The experiment was conducted at the Federal University of Mato Grosso do Sul (UFMS) using six loin cuts (Longissimus dorsi) from a single animal, divided into samples with and without skin and matured for 7, 14, and 21 days in a cold chamber with controlled temperature and humidity. Physical-chemical analyses included determination of pH, color (L*, a*, b*), shear force, and cooking losses. The results indicated that the maturation time mainly influenced the colorimetric parameters, with significant changes in the lightness (L*) of the muscle and the redness (a*) of the fat, while pH, shear force, and cooking losses remained stable throughout the evaluated period (p > 0.05). The dry-aging process promotes noticeable visual changes, especially in color, without compromising the structural integrity or technological-functional stability of pork.