Pork meat : extended ageing gives more tender meat

Three-day ageing of whole pork loins of technologically-equivalent quality at processing led to increased meat reflectance (reflectance L*) and a slight yellowing in colour (b*). The Warner-Bratzler Shear test, considered the best predictor of meat tenderness, showed that meat texture in the rib-eye area became more tender with longer ageing (whole loin or tray packaging).There was no difference in shear force between the Label Rouge and standard products.