The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking

Figure 1

Effect of cooking loss (%) in dry-aged, sous vide-cooked whey-fed pork loin. (1) ASC, dry-aged, sous vide-cooked control diet pork loin; ASW, dry-aged, sous vide-cooked, whey-fed pork loin; ASC0, 0 d dry-aged, sous vide-cooked control diet pork loin; ASC15, 15 d dry-aged, sous vide-cooked control diet pork loin; ASC30, 30 d dry-aged, sous vide-cooked control diet pork loin; ASW0, 0 d dry-aged, sous vide-cooked whey-fed pork loin; ASW15, 15 d dry-aged, sous vide-cooked whey-fed pork loin; ASW30, 30 d dry-aged, sous vide-cooked whey-fed pork loin. (2) T × A treatment × aging interaction. Error bars indicate SEM.