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

Table 3

Proximate analysis (%), pH, and expressible drip (%) of dry aged, sous vide-cooked pork loin from pigs fed a whey powder-supplemented diet.

Items		Moisture	Ash	Crude protein	Crude fat	Expressible drip	pH
Treatment
ASC		65.96	2.24	27.39	2.55	32.63	5.85
ASW		67.91	2.21	28.43	2.29	31.16	5.88
SEM		0.154	0.039	0.123	0.082	0.407	0.010
p value		<0.001	0.605	<0.001	<0.05	<0.05	<0.05
Aging (d)
0		69.20^a	1.48^b	26.95^b	2.50	32.33	5.75^c
15		67.59^b	1.39^b	27.47^b	2.42	31.90	5.88^b
30		64.00^c	3.82^a	29.30^a	2.35	31.46	5.96^a
SEM		0.188	0.047	0.151	0.101	0.499	0.012
value		<0.001	<0.001	<0.001	0.551	0.489	<0.001
Treatment × aging interaction
ASC	×0	67.70	1.46	26.45	2.61	<33.15	5.74
	×15	67.70	1.39	26.91	2.56	32.72	>5.85
	×30	62.48	3.88	28.80	2.49	32.03	5.94
ASW	×0	70.71	1.49	27.46	2.40	31.51	5.76
	×15	67.49	1.39	28.02	2.28	31.07	5.91
	×30	65.51	3.76	29.80	2.20	30.90	5.98
SEM		0.266	0.067	0.214	0.142	0.705	0.017
value		<0.001	0.547	0.964	0.947	0.915	0.633

ASC, dry-aged, sous vide-cooked control diet pork loin; ASW, dry-aged, sous vide-cooked whey-fed pork loin. SEM : standard error of the mean. ^a-cMeans within the same column with different letters are significantly different ().