A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

Ba, Hoa Van; Seol, Kuk-Hwan; Kang, Sun‐Moon; Kim, Yun-Seok; Cho, Soohyun

doi:10.5713/ab.21.0172

Cited by 2 publications

(1 citation statement)

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“…Основною причиною псування м'яса класу якості PSE є дія немікробних деструкторів м'яса. Природні компоненти, які містяться в м'язовій тканині, такі як Ферум, міоглобін, перекис гідрогену і аскорбінова кислота можуть викликати окиснення ліпідів, діючи як каталізатори або сприяючи утворенню активних форм Оксигену ( Van-Ba et al, 2021). В основі окиснення ліпідів, що містяться в м'ясі, лежить їх взаємодія з Оксигеном повітря.…”

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The shelf life of pork depends on its quality and microbial and non-microbial meat destructors

Stronskyi,

Simonov,

Stronskyi

2024

SMLNUVMB

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This work aimed to establish the maximum shelf life of pork of different quality classes depending on the action of non-microbial and microbial destructors. To achieve this goal, samples were taken from the longest back muscles of domestic and industrial pig carcasses. Depending on the results of organoleptic research, pork was divided into three quality classes: 1) NOR (close to optimal quality indicators), 2) PSE (pale, soft, exudative), and 3) DFD (dark, firm, dry). After that, each of the samples was divided into 1 equal parts and placed for storage in a refrigerator (t = 3 ± 1 °C). Each day, one part of the samples was used for laboratory research. The purpose of laboratory research was to establish the freshness of meat by determining the reaction to peroxidase, amino-ammonia nitrogen, reaction to ammonia with Nessler's reagent, and the content of short-chain fatty acids. In addition, the level of MAFAnM was determined. The results of laboratory studies showed that the fastest signs of spoilage were registered in pork, with signs of PSE obtained after the slaughter of pigs on small farms. The first signs of deterioration appeared already on the sixth day of storage. The second fastest spoilage rate (on the eighth day) was meat samples of the PSE quality class taken from pigs of industrial origin. At the same time, the highest increase in microbial contamination during storage was registered in meat samples of industrial origin with signs of DFD. We found that the microbial contamination of pork depends not only on the initial contamination at the production site but also on the quality class of the meat. On the 12th day of pork storage, only NOR-class meat samples of industrial origin remained fresh. Comparing meat samples of the same quality classes, asserting a shorter shelf life and a higher risk of meat products obtained due to domestic origin and backyard slaughter of pigs is possible. The main reason is a combination of factors, the main of which are the impossibility of observing proper hygienic conditions for animal slaughter, poor bleeding, unbalanced diet, and others.

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Section: таблицяunclassified

The shelf life of pork depends on its quality and microbial and non-microbial meat destructors

Stronskyi,

Simonov,

Stronskyi

2024

SMLNUVMB

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Identification of candidate genes associated with carcass component weights in commercial crossbred pigs through a combined GWAS approach

Qiu

Zhuang

Meng

et al. 2023

Journal of Animal Science

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In the pork industry chain, carcass cutting is crucial for enhancing the commercial value of pork carcasses. However, the genetic mechanisms underlying carcass component weights remain poorly understood. Here, we used a combined genome-wide association study (GWAS) approach that integrated single- and multi-locus models to map genetic markers and genes associated with the weights of seven carcass components in Duroc × Landrace × Yorkshire (DLY) pigs. As multi-locus GWAS captures more single nucleotide polymorphisms (SNPs) with large effects than single-locus GWAS, the combined GWAS approach detected more SNPs than using the single-locus model alone. We identified 177 nonredundant SNPs associated with these traits in 526 DLY pigs, including boneless butt shoulder (BBS), boneless picnic shoulder (BPS), boneless leg (BL), belly (BELLY), front fat (FF), rear fat (RF) and skin-on whole loin (SLOIN). Using single-locus GWAS, we identified a quantitative trait locus (QTL) for SLOIN on Sus scrofa chromosome 15 (SSC15). Notably, a single SNP (ASGA0069883) in the proximity of this QTL was consistently detected by all GWAS models (one single-locus and four multi-locus models) and explained more than 4% of the phenotypic variance. Our findings suggest that the involved gene, MYO3B, is proposed to be a strong candidate for SLOIN. Further analysis also identified several candidate genes related to BBS (PPP3CA and CPEB4), BPS (ECH1), FF (CACNB2 and ZNF217), BELLY (FGFRL1), BL (CHST11), and RF (LRRK2). The identified SNPs can be used as molecular markers for the genetic improvement of pork carcasses in the molecular-guided breeding of modern commercial pigs.

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A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

Cited by 2 publications

References 30 publications

The shelf life of pork depends on its quality and microbial and non-microbial meat destructors

The shelf life of pork depends on its quality and microbial and non-microbial meat destructors

Identification of candidate genes associated with carcass component weights in commercial crossbred pigs through a combined GWAS approach

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