Changes in physicochemical characteristics of pork loin, beef loin and chicken breast with various wet aging periods

In this study, the physicochemical characteristics of pork loin, beef and chicken breast with various wet aging periods were analyzed to derive an appropriate period for each livestock. Pork loin stored at 4°C 0, 1, 2 weeks, was 2, 3, 4 proximate compositions, water holding capacity (WHC), cooking yield, shear force, volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), sensory evaluation analyzed. case WHC, highest in weeks 0 showed similar values increased (p<0.05). Chicken no significant changes WHC. Cooking yield differences during all samples. All samples had lowest force 2nd week periods. VBN, increasing tendency significantly (p<0.05), changes, TBARS, 1 3. evaluation, best results 2. As a result, most is considered be breast.