Quantification of pork belly and boston butt quality attribute preferences of South Korean customers.

Abstract

U.S. packers must have quantitative criteria for selection of pork bellies and Boston butts for export to South Korea. Pork bellies (IMPS 409A) and Boston butts (IMPS 409A, 406B, 407) were selected from normal production in a U.S. pork packing plant and transported to Seoul, South Korea, via seafreighter in refrigerated containers (frozen < -5 degrees C) or via air freight (fresh > 0 degrees C; frozen < -5 degrees C). Participants at the Seoul Food Show were surveyed about their preferences for specific quality attributes of these cuts. Bellies were selected to differ in seam fat content (low = < 20%, moderate = 20 to 40%, high = > 40% extractable fat), lean color (pale = L* > 50, medium = L* 48-50, dark = L* < 48), weight (3.36, 4.04, or 5.36 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), shape (round, wavy, square), and belly thickness (3.81, 4.32, or 4.90 cm). Boston butts were selected to differ in USDA marbling score (Slight, Small, Modest, Moderate, and Slightly Abundant), seam fat content (low = < 10%, moderate = 10 to 20% fat, high = > 20% extractable fat), lean color (pale = L* > 44, medium = L* 40-42, dark = L* < 38), weight (2.91, 3.82, or 4.66 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), and shape (square, oblong, round). In Seoul, pork subprimals were tempered (if frozen), sliced, and arrayed by quality attribute and category in a retail display case. Over 4 d of testing, attendees (n = 210) of the food show were asked to rate the displayed samples for each quality attribute on a standardized ballot. Mid-weight (3.82 kg) Boston butts that displayed Moderate or higher USDA marbling scores with moderate amounts of seam fat, Japanese lean color scores of 2 or 4, round geometric shape, and that were vacuum-packaged and transported to Korea in the freshly chilled state best characterized the quality attribute preferences of respondents. Pork bellies that exhibited moderate amounts of seam fat, Japanese lean color scores of 3, square shape, belly thickness of 3.94 cm, approximate weight of 4.04 kg, and that were vacuum-packaged and transported to Korea in the freshly chilled state best met the quality needs of South Korean customers.

Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle12

“…Some consumer segments prefer pork that is darker in color, particularly the upscale restaurant trade and specialty markets. Additionally, muscle color plays a significant role in pork exports, particularly to Asia (Cravens, 1997;Miller et al, 1999;Vonada et al, 2000). In 2001, total pork exports added nearly $1.5 billion to the U.S. pork chain, with almost $1 billion of that coming from the Asian market (USMEF, 2003).…”

Review: Pork belly quality, bacon properties and recent consumer trends

“…Aside from this, processors prefer fairly thick bellies, as these have been shown to give a higher processing yield than thinner ones, hence higher profitability potential (Person et al 2005). On the other hand, considering consumers preference for leaner bacon with not less than 30% lean and less saturated fat (Vonada et al 2000;Trusell et al 2011), which is practically possible from thinner bellies (Person et al 2005), there seems to be opposing quality requirements for pork bellies along this commodity value chain.…”

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

“…Therefore, the supply of pork belly depends on importation. In contrast, primal low-fat cuts such as loin, tenderloin, picnic shoulder, and ham (pork leg) face surplus inventory problems due to low consumer preference and exporting difficulties [ 5 , 8 ].

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