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Article

Effects of dry-ageing on pork quality characteristics in different genotypes.

Meat science - 1 May 2011

Juárez Manuel, Caine William R, Dugan Mike E R, Hidiroglou Nick, Larsen Ivy L, Uttaro Bethany, Aalhus Jennifer L

Abstract excerpt

Presumably, dry-ageing enhances flavour attributes of meat by surface desiccation to increase and modify fatty acid content and other organoleptic molecules. However information regarding dry-ageing of fresh pork is limited. To examine the effects of dry-ageing on pork quality, Large White (LW, n = 24) and Large White × Duroc (Duroc, n = 24) barrows were slaughtered and three longissimus thoracis et lumborum...

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Identifiers

PMID: 21195561
DOI: 10.1016/j.meatsci.2010.12.011

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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