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

Table 6

Texture profile analysis of dry-aged, sous vide-cooked pork loin in pigs fed a whey powder-supplemented diet.

Items		Hardness (N)	Springiness (cm)	Chewiness (N∙cm)	Gumminess (N)	Cohesiveness
Treatment
ASC		24.31	0.80	10.32	13.96	0.54
ASW		21.44	0.79	9.06	11.10	0.54
SEM		0.300	0.014	0.275	0.313	0.014
value		<0.001	0.610	<0.01	<0.001	0.654
Aging (d)
0		24.61^a	0.72^b	9.75	14.25^a	0.55
15		22.36^b	0.84^a	9.83	12.12^b	0.54
30		21.65^b	0.84^a	9.49	11.22^b	0.53
SEM		0.368	0.017	0.337	0.384	0.017
value		<0.001	<0.001	0.770	<0.001	0.688
Treatment × aging interaction
ASC	×0	26.76	0.74	10.93	16.55	0.56
	×15	23.01	0.83	10.29	12.87	0.55
	×30	23.15	0.84	9.74	12.45	0.52
ASW	×0	22.46	0.70	8.56	11.95	0.54
	×15	21.71	0.84	9.36	11.37	0.52
	×30	20.15	0.84	9.25	9.99	0.54
SEM		0.520	0.024	0.476	0.543	0.024
p value		<0.05	0.473	0.159	<0.05	0.643

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-bMeans within the same column with different letters are significantly different ().