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Journal of Animal Science and Technology
Korean Society of Animal Science and Technology

J Anim Sci Technol

pISSN: 2055-0391, eISSN: 2672-0191

DOI: https://doi.org/10.5187/jast.2023.e65

Article

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

Chang-Hwan Jeong1, Sol-Hee Lee1,*, Hack-Youn Kim1,2,**
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: chzh73@naver.com.
**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: kimhy@kongju.ac.kr.

© 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 (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 12, 2023; Revised: Jul 06, 2023; Accepted: Jul 09, 2023

Published Online: Jul 10, 2023

Abstract

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