Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics.

Meat aging is an important process that affects the quality of meat and is traditionally used mainly for beef. However, in recent years, there has been an increasing demand for pork products subjected to dry aging. The aim of this study was to compare selected parameters (microbiological quality, instrumental analyses of texture and color of meat, ) of pork neck and loin with bone and skin together subjected to dry aging for 14 days.

The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams.

The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was also evaluated during the bacteriological investigation.