SUMMARYSelected characteristics of 24 left pork loins representing 4 aging (chilling at 36°F) periods (1, 4, 8 and 12 days) were investigated. The loin was cut into 4 sections: al the 4th to 8th thoracic vertebra, b) the 8th to 12th thoracic vertebra. c) the 12th thoracic to the 1st lumbar vertebra and dl the 1st to 5th lumbar vertebra. 2, 1.5‐in. chops were cut from the posterior end of each section and used for measurements on the cooked meat (cooking time and losses, palatability scores, shear value, water‐holding capacity, total moisture, free fatty acids and pH). The remaining portion of the sections was used for measurements on the raw meat (total moisture. free fatty acids, pH, lactic acid, TBA, ether extract and free aminesl. Significant increases after 12 days’aging were noted in cooking time in min/lb (P<0.05), dripping cooking losses (P<0.05), acid numbers for raw and cooked fat (P<1.01), pH of raw (P<0.05) and cooked (P<0.01) muscle, TBA value of raw muscle (P<0.05). tenderness score (P<0.05) and free amines (P<0.01). Decreases (P<0.05) were noted for percentage total moisture of raw muscle and shear values. Aging pork loin for 12 days had only a slight effect on palatability. Few significant changes were noted in the pork loins until after 4 days of aging. However, free amines in raw muscle and free fatty acids of cooked meat increased (P<0.05) between 1 and 4 days of aging. Generally, aging was of little b
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