Investigation of Physicochemical and Sensory Quality Differences in
                    Pork Belly and Shoulder Butt Cuts with Different Quality Grades

Ba, Hoa Van; Seol, Kuk-Hwan; Seo, Hyun‐Woo; Kang, Sun Moon; Kim, Yunseok; Seong, Pil‐Nam; Moon, Sung‐Sil; Kim, Jin-Hyoung; Cho, Soohyun

doi:10.5851/kosfa.2020.e91

Cited by 11 publications

(4 citation statements)

References 33 publications

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“…According to the Organization for Economic Cooperation and Development (OECD), in Korea, the annual pork consumption (31.6 kg per capita) was higher than that of beef (11.9 kg per capita) and poultry (18.8 kg per capita) ( OECD, 2021 ). Pork belly has been indicated as a strong preference among the various cuts of pork available in Korea ( Choe et al, 2015 ; Hoa et al, 2021 ). During distribution and storage of pork belly meat, quality can be decreased and various metabolites can be generated ( Triki et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Cho¹,

Kim²,

Kwon³

et al. 2021

Food Sci Anim Resour

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Section: Introductionmentioning

confidence: 99%

Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Cho¹,

Kim²,

Kwon³

et al. 2021

Food Sci Anim Resour

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“…Additionally, Narayan et al [ 52 ] reported that long chain n -3 FA possess health-promoting properties including EPA (C20:5 n -3) and DHA (C22:6 n -3), which were significantly higher in the SB-GLN-treated group meat compared to CON. Moreover, palmitic acid (C16:0) and stearic acid (C18:0) are considered to be predominant SFA in commercial pork meat [ 53 ]; such an FA profile was linearly increased in the SB-GLN-treated group pork belly fat, belly lean, and loin-lean meat. In 2012, Ross et al [ 54 ] reported that meat samples of pigs that were supplemented with probiotics showed higher PUFA contents with significantly higher ( p < 0.05) concentrations of linoleic acid (C18:2) and significantly lower monounsaturated FA; this partially agrees with the current findings.…”

Section: Discussionmentioning

confidence: 99%

Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig

Sampath,

Park,

Kim

2023

Foods

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This study aims to investigate the effect of synbiotic-glyconutrients (SB-GLN) additive on growth performance, fatty acid profile, sensory characteristics, and texture profile analysis in finishing pig. Landrace × Yorkshire ♀ × (Duroc ♂) (n = 60) pigs with average body weight of 54.88 ± 1 kg were allocated into one of three dietary treatment groups in a complete randomized block design with four replicates of five pigs (two barrows and three gilts) per pen. The test treatments (TRT) were CON—corn-soybean meal basal diet; TRT 1—CON+ 0.25% SB-GLN; and TRT 2—CON + 0.5% SB-GLN. SB-GLN contains 1 × 107 CFU/g each of: L. plantarum, B. subtilis, and S. Cerevisiae, and 5% yeast cell wall β-Glucans (from S. Cerevisiae), and 14% of glyconutrients (N-acetylglucosamine, D-xylose, and Fucose). Pigs fed SB-GLN supplement showed linearly increased (p < 0.05) body weight, daily gain, and daily feed at the end of week 5, 10, and the overall experimental period. In addition, G:F showed a tendency to decrease (p < 0.1) at the end of week 10 and the overall experimental period. In addition, pigs that received a graded level of SB-GLN showed a tendency to increase (p < 0.1) their longiness muscle area and decreased (p < 0.05) cooking loss. The sensory results of pork belly (tenderness and juiciness) and loin (flavor) meat, and the texture profile analysis parameters of hardness 1, cohesiveness, and gumminess (belly), and hardness 2, chewiness, and springiness (loin) meat were linearly higher (p < 0.05) in the SB-GLN group. The values of fatty acid like butyric acid, caproic acid, undecylic acid, tridecylic acid, myristic acid, pentadecyclic acid, palmitic acid, margaric acid, stearic acid, eicosapentaenoic acid, and lignoceric acid were higher in pork belly fat of the SB-GLN-treated group compared to CON. Moreover, pigs that received SB-GLN exhibited higher crude fat and lauric acid, myristic acid, pentacyclic acid, palmitic acid, margaric acid, Octadecanoic acid, Oleic acid, linoleic acid, and eicosapentaenoic acid FA profiles in belly-lean meat. Also, the FA profile of the SB-GLN-treated group loin-lean meat showed increased lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, oleic acid, linoleic acid, alpha-linoleic acid, and eicosapentaenoic acid. The SB-GLN-treated group pork belly fat, belly lean meat, and loin-lean meat showed linearly increased docosahexaenoic acid, nervonic acid, omega 3, omega 6, ω-6: ω-3, Σ saturated FA, Σ un-SFA, Σ mono-USFA, Σ poly-USFA, MUFA/SFA, and PUFA/SFA. Therefore, we infer that the inclusion of 0.5% SB-GLN additive to finishing pig diet would be more beneficial to enhance their performance, and to increase the essential FA profile of pork meat for human consumption.

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“…Each the sample was prepared into sub-samples depending on the analysis. Due to the complicated structure with multiple muscles and intermuscular fat layers, the sampling manner was fixed for all the samples as shown in our previous study [ 22 ]. The physicochemical quality (proximate composition, pH, color, and cooking loss) was analyzed immediately after sampling (the day after slaughter), and the subsamples for fatty acid, volatile aroma and sensory evaluation were vacuum-packaged and stored at −20°C until use.…”

Section: Methodsmentioning

confidence: 99%

Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition

Song

Seol

et al. 2023

Anim Biosci

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Objective: For decades, LYD ([Landrace × Yorkshire] ♀ × Duroc ♂) pigs is the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass trait, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Method:The WHD and LYD pigs (n=15 each) were reared under identical condition and fed a same commercial diet until reaching recommended market weight (100-120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts.Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, the WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pig (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pig (p<0.05).The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness and acceptability scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion:Under the identical rearing condition the WHD exhibited a better meat quality and sensory properties. However, the use of this feeding diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

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Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article Title Investigation of physicochemical and sensory quality differences in pork belly and shoulder butt cuts with different quality grades

Cited by 11 publications

References 33 publications

Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig

Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition

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