Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

Chang-Hwan Jeong1, Sol-Hee Lee1,*, Hack-Youn Kim1,2,**
Author Information & Copyright
1Kongju National University, Yesan-Gun 32439, Korea.
2Resources Science Research, Yesan-Gun 32439, Korea.
*Corresponding Author: Sol-Hee Lee, Kongju National University, Yesan-Gun 32439, Korea, Republic of. E-mail:
**Corresponding Author: Hack-Youn Kim, Kongju National University, Yesan-Gun 32439, Korea, Republic of. Resources Science Research, Yesan-Gun 32439, Korea, Republic of. Phone: 87272928. E-mail:

© Copyright 2023 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0, -1, and -2℃). Aging and trimming loss at -2℃ treatment showed lower values than at 0 and -1℃ treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at -2°C. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0°C and up to 3 weeks at -1 and -2°C. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at -2°C.

Keywords: Aging condition; Chicken breast; Dry aging; Electric field refrigator; Supercooling system