The effect of sex and terminal sire line on carcass characteristics of pork belly

Bahelka, Ivan; Oravcová, M.; Hanusová, Emília; Demo, P.

doi:10.5194/aab-54-264-2011

Cited by 6 publications

(8 citation statements)

References 9 publications

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“…This represents a partial negation of the results obtained by the study of Bahelka et al (2011), who also proved the existence of quantitative differences between bellies from gilts and barrows. However, on the other hand our results almost fully confirms the study conducted by Vališ et al (2005), although the presented values of the variables were different.…”

Section: Discussionmentioning

confidence: 51%

“…The lean meat content in belly has a significant economic impact on processing and consumer acceptance of pork (Bahelka et al, 2011); thus, it is advisable to determine this parameter precisely. The use in the equations of the lean meat content of the carcass is justified owing to its relationship, and this confirmed its relationship with the content of the meat in belly (Vališ et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

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Factors affecting the tissues composition of pork belly

Duziński

Knecht

Lisiak

et al. 2015

Animal

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Bellies derived from the commercial population of pig carcasses are diverse in terms of tissue composition. Knowledge of the factors influencing it and the expected results, permits quick and easy evaluation of raw material. The study was designed to determine the factors affecting the tissues composition of pork bellies and to estimate their lean meat content. The research population (n = 140 pig carcasses) was divided into groups according to sex (gilts, barrows), half-carcass mass (<40, 40 to 43.9, 44 to 46.9, ⩾ 47 kg) and lean meat content class: S (⩾60%), E (55% to 60%), U (50% to 55%), R (<50%). Bellies were subjected to a detailed dissection. Half-carcass mass affected the levels of all the analysed parameters. The only exception was the mass of the fat with the skin in the 40 to 43.9 kg group, for which the value did not differ statistically between the two groups <40 and 44 to 46.9 kg. Decrease in lean meat content affected the growth of the fat and skin mass in a linear way. No differences were observed between class S and E in terms of belly muscle mass. A 0.37% higher share of belly in the half-carcass was found for barrows ( P < 0.001), although bellies issued from barrows were characterized by a higher proportion of fat with skin compared with gilts ( P = 0.02). Interactions were observed between sex and half-carcass mass, so the sex of heavy half-carcasses becomes an important determinant for conditioning the muscle content. Equations were calculated and allow a fast and highly accurate determination of the lean meat content in bellies, suggesting they may be used directly in the production line.

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Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 99%

Factors affecting the tissues composition of pork belly

Duziński

Knecht

Lisiak

et al. 2015

Animal

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“…In general terms, the weakest correlation was demonstrated in the abdominal plane, and the strongest in the dorsal plane. In caudal-cranial layout, the strongest correlations were noted in the third (Bahelka et al, 2011) plane, which was the opposite of the first plane. No distinctive qualitative parameters were observed that would correlate at a similar level for all locations, except for correlations L* and H* (from r = 0.36 to r = 0.84, all P ≤ 0.05).…”

Section: Resultsmentioning

confidence: 88%

Variability of Fresh Pork Belly Quality Evaluation Results Depends on Measurement Locations

2018

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The increase in pork demand has led to an especially high increase in demand for precisely quality-defined bellies. The aim of the study was to determine the influence of quality measurement location on the pork belly on the results of qualitative evaluation and then to recommend the main measurement locations required to determine the precise quality evaluation of the whole cut. The research material consisted of 92 fresh pork belly samples, each divided on 12 testing locations. The highest pH values were noted for M2 (5.74), M1 (5.70), and D3 (5.69) locations, as well as A4 (5.53; P ≤ 0.05) generating the most outliers. Location D2 was distinguished by generally obtaining the highest values for parameters L*, b*, C*, and H* and the lowest for a*; this was independent of the measurement side. The highest water holding capacity values were reported for D4 and D3 locations, and the lowest (about 7% lower than the maximal values) were obtained for A4 and A2 locations. The highest values for the cooking loss parameter were noted for D4, D1, and M4 (about 33%) locations, and the lowest values were observed for location M2 (only 22%). In the case of sensory evaluation between the analyzed locations, differences (P ≤ 0.05) were recorded for all parameters. It is recommended to evaluate belly quality using one location: A1 and M3 are most accurate. The highest position in the ranking for processing quality parameters was occupied by the middle locations: M4, M1, and M3. However, when consumers ranked important quality parameters, the highest positions were given to location A1 and then D3 and M2. From a practical point of view, it is highly recommended to take quality parameters from location A1, which is much easier to obtain, and obtaining samples from this location leads to the least damage to the structure of the whole commercial cut.

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“…Genotype/Breed Effect Various studies have shown that breed or genotype significantly affect some technological and sensory qualities of pork (Ellis et al 1999;Bahelka et al 2011;Bertol et al 2013). Ellis et al (1999) have shown that breed and genetic line largely affect pork eating quality, with the utilization of Duroc terminal sire lines as a common practice for improving this sensory quality.…”

Section: Pre-slaughter Factorsmentioning

confidence: 99%

“…Regardless of feed components, barrows usually have a higher fat deposition, which leads to higher backfat than gilts (Cromwell et al 1993;Fiego et al 2005;Benz et al 2010;Bahelka et al 2011) and the higher the fat deposition, the less the degree of unsaturation (Wood and Enser 1982), especially if de novo lipogenesis is not inhibited by dietary components. As such, barrows usually have lower PUFA, UFA:SFA, PUFA:SFA and higher SFA compared with gilts (Lonergan et al 1992;Benz et al 2010).…”

Section: Sex Effectsmentioning

confidence: 99%

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

et al. 2015

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Soladoye, P. O., Shand, P. J., Aalhus, J. L., Garie´py, C. and Jua´rez, M. 2015. Review: Pork belly quality, bacon properties and recent consumer trends. Can. J. Anim. Sci. 95: 325Á340. Several factors can affect pork belly quality and, subsequently, bacon quality. Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. In as much as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products. Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability. Both objective and subjective measures have been explored in assessing belly quality, most of which use belly softness and fatty acid profile as yardsticks, whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity. Although consumers' and producers' quality perceptions seem to be in conflict, it is the responsibility of all stakeholders in the bacon industries to come together in ensuring a balanced approach to satisfy both parties along the production chain.Key words: Belly softness, environmental factors, genetic factors, nutritional factors, bacon quality Soladoye, P. O., Shand, P. J., Aalhus, J. L., Garie´py, C. et Jua´rez, M. 2015. Article de synthe`se: La qualite´de poitrine de porc, les caracte´ristiques du bacon et les tendances re´centes des consommateurs. Can. J. Anim. Sci. 95: 325Á340. Plusieurs facteurs peuvent influencer la qualite´de poitrine de porc et donc, par conse´quent, la qualite´du bacon. Selon les tendances re´centes dans le marche´du bacon, gardant a`l'esprit la nature plus se´lective des consommateurs, il est impe´ratif de prendre en conside´ration les facteurs qui peuvent influencer ou ame´liorer la qualite´du bacon, et ainsi soutenir l'e´lan courant du marche´. Dans la mesure que les facteurs ge´ne´tiques et environnementaux ayant un effet sur la qualite´de viande ont e´teí dentifie´s, les interventions nutritionnelles semblent un outil viable pour ame´liorer la qualite´de la viande et de ses produits. Les me´thodes de traitement et d'entreposage peuvent aussi avoir un effet sur la qualite´du bacon, incluant la qualiteḿ icrobienne, les caracte´ristiques physico-chimiques et la palatabilite´. Des mesures objectives et subjectives ont e´teé xplore´es pour e´valuer la qualite´de poitrine, dont la plupart utilisent la douceur de la poitrine et le profil d'acides gras comme jalon, tandis que la qualite´du bacon est largement e´value´e seulement en termes subjectifs comme la qualite´du gras et l'inte´grite´de la coupe. Bien que la perception de qualite´des consommateurs et des producteurs semblent contradictoires, il est la responsabilite´de tous les intervenants des industries du bac...

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The effect of sex and terminal sire line on carcass characteristics of pork belly

Cited by 6 publications

References 9 publications

Factors affecting the tissues composition of pork belly

Factors affecting the tissues composition of pork belly

Variability of Fresh Pork Belly Quality Evaluation Results Depends on Measurement Locations

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

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