Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly

박병철,; ), 하덕민 ( D. M. Ha; 박만종,; 진상근,; 박재홍,; 이철영,

doi:10.5187/jast.2013.55.3.203

Cited by 6 publications

(3 citation statements)

References 18 publications

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“…This is much greater than 21. 4 mm of BFT at the same live weight in the low-energy diet-fed high-lean pigs (Park et al ., 2009a), in which the retrospectively assessed optimum slaughter weight for superior carcass and meat quality is 128±5 kg on the criteria that the optimum BFT is 22±1 mm (Park, 2011; Park et al, 2013a; MAFRA, 2014) and that the BFT increases at a rate of 0.20 to 0.25 mm/kg live weight (Jeong et al ., 2010; Park and Lee, 2011; Park et al ., 2013b). If the same criteria are adopted for the present pigs endowed with a medium lean gain potential, the optimum slaughter weight is assessed to be 116±4 kg.…”

Section: Discussionmentioning

confidence: 99%

Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs

Lee¹,

Jung²,

Choi³

et al. 2014

Korean Journal for Food Science of Animal Resources

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This study was performed to examine the feasibility of using the low plane of nutrition (LPN) as a means of improving the meat quality of crossbred finishing pigs with a medium weight gain potential. Twenty-four barrows and 24 gilts weighing approximately 48 kg were placed on LPN [a finisher (2.86 Mcal ME/kg and 0.67% lysine) for 91 d] or on a high plane of nutrition [HPN; a commercial grower for 38 d and a finisher (3.35 Mcal ME/kg and 0.9% lysine) for 46 d]. Five barrows and five gilts per treatment weighing approximately 125 kg were slaughtered after the indicated days on the respective diets, followed by physicochemical analysis and sensory evaluation on their muscles. Overall average daily gain was 12.6% less in the LPN group vs. the HPN group (p<0.05). The redness (a*) of fresh longissimus muscle (LM) from the loin as well as from Boston butt was greater in the LPN group vs. HPN whereas the shear force for fresh LM from these primals and semimembranosus muscle was lower in the former. In sensory evaluation for cooked LM, no treatment effect was detected in any of the quality traits examined, except for a lower color score in the LPN vs. HPN group. Results suggest that meat quality of the finishing pigs can be improved to some extent by using LPN. However, the present pigs, whose backfat thickness was 24 mm at 125 kg, are thought not to be lean enough to be fattened over 120 kg.

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Section: Discussionmentioning

confidence: 99%

Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs

Lee¹,

Jung²,

Choi³

et al. 2014

Korean Journal for Food Science of Animal Resources

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“…Barrows have a higher belly yield, thicker belly and backfat, and higher total fat content in their carcasses than gilts [ 26 , 27 ]. Pigs with a fast growth rate and heavier slaughter weight also produce more belly portion and have higher fat content in the belly cuts compared with those with a slow growth rate and lighter slaughter weight [ 17 , 23 , 27 – 30 ].…”

Section: Reviewmentioning

confidence: 99%

Characteristics of pork belly consumption in South Korea and their health implication

et al. 2015

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Fresh pork belly is a highly popular meat in South Korea, accounting for 59 % of the approximately 100 g of meat per capita that is consumed daily. Fresh pork belly offers not only high-quality protein from the lean cuts but also substantial micronutrients including fat-soluble vitamins and minerals. However, fresh pork belly generally consists of about 30 % fat, with saturated fatty acids representing half of this value. Excessive consumption of saturated fatty acids increases total cholesterol, low-density lipoprotein-cholesterol, and triglycerides while decreasing high-density lipoprotein-cholesterol, raising concerns about an increased risk of hyperlipidemia, followed by cardiovascular diseases. In this review, we discuss the consumption and production trends in South Korea, the general characteristics, and health issues related to fresh pork belly to delineate the features of pork production and consumer welfare.

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“…The slaughter weight (SW) of finishing pigs is a significant economic and technical factor that greatly affects pork quality as well as production efficiency and profitability of pig production [ 1 – 3 ]. Lee et al [ 4 ] and Park et al [ 5 – 7 ] have shown that backfat thickness (BFT), dressing percentage, and pork belly yield increased as the SW of finishing pigs in the range of 110–138 kg increased.…”

Section: Introductionmentioning

confidence: 99%

Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality

OH¹,

Lee²,

Song³

et al. 2022

J Anim Sci Technol

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The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality. A total of 36 (Landrace × Yorkshire) × Duroc gilts and barrows were slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemical analyses and sensory evaluation on their longissimus dorsi (LD) and Semimembranosus (SM) muscles. Backfat thickness was greater ( p < 0.05) for the XHi (31.2 mm) and Hi (29.3 mm) groups than for Av (25.0 mm). Dressing percentage and yield of the belly per whole carcass were also slightly greater for XHi and Hi vs. Av. The intramuscular fat (IMF) content of SM was greater for XHi (2.64%) than for Av (1.83%) and Hi (2.04%) and also was correlated with SW ( r = 0.55). The pH value, lightness, redness, drip loss, shear force, and moisture and protein contents of LD and SM, as well as IMF content of LD, were unaffected by SW. Percentages of 14:0, 16:0, and total saturated fatty acids (FA) were less for Hi and XHi vs. Av in SM, those of total unsaturated FA, 18:2, 20:4, and n-6 being opposite; FA composition of LM was not influenced by SW except for a reduced 18:0 percentage for XHi vs. Av. The sensory score was less for XHi vs. Av for odor in fresh LD and SM, and less for Hi and XHi vs. Av for aroma in fresh LM; scores for color, drip loss, marbling, and acceptability were unaffected by SW. As for cooked muscles, none of the scores for color, aroma, flavor, juiciness, tenderness, and acceptability was affected by SW, except for a greater LD color score for Hi and XHi vs. Av. Collectively, the results suggested that the increased yield of the carcass and belly due to increased SW is outbalanced negatively by excessive backfat deposition in production efficiency, whereas the SW increase exerts little influence on overall sensory quality of fresh or cooked meat. Production of non-lean market pigs overweighing 115 kg therefore will be uneconomical unless consumers pay a substantial premium for the over-fattened pork.

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Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly

Cited by 6 publications

References 18 publications

Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs

Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs

Characteristics of pork belly consumption in South Korea and their health implication

Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality

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