Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Meat quality characteristics of pork bellies in relation to fat level

  • Hoa, Van-Ba (National Institute of Animal Science, Rural Development Administration) ;
  • Seol, Kuk-Hwan (National Institute of Animal Science, Rural Development Administration) ;
  • Seo, Hyun-Woo (National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Sun-Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Yun-Seok (National Institute of Animal Science, Rural Development Administration) ;
  • Moon, Sung-Sil (Sunjin Meat Research Center) ;
  • Kim, Jin-Hyoung (National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soo-Hyun (National Institute of Animal Science, Rural Development Administration)
  • Received : 2020.08.31
  • Accepted : 2020.12.16
  • Published : 2021.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies. Methods: Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties. Results: The HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05). Conclusion: The high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.

Keywords

Acknowledgement

This study was supported by 2020-Postdoctoral Fellowship Program of National Institute of Animal Science (Project No. PJ01212502), Rural Development Administration, Republic of Korea.

References

  1. Ritchie H, Roser M. Meat and dairy production. Our World in Data; c2017 [cited 2020 Sep 18]. Available from: https://ourworldindata.org/meat-production
  2. Oh SH, See MT. Pork preference for consumers in China, Japan and South Korea. Asian-Australas J Anim Sci 2012;25:143-50. https://doi.org/10.5713/ajas.2011.11368
  3. Choe JH, Yang HS, Lee SH, Go GW. Characteristics of pork belly consumption in South Korea and their health implication. J Anim Sci Technol 2015;57:22. https://doi.org/10.1186/s40781-015-0057-1
  4. USDA. A user's guide to USDA's LMR pork reports. c2017 [cited 2020 Aug 19]. Available from: https://www.ams.usda.gov/sites/default/files/media/LMRPorkPriceReportsHandout.pdf
  5. Pulkrabek J, Pavlik J, Valis L, Vitek M. Pig carcass quality in relation to carcass lean meat proportion. Czech J Anim Sci 2006;51:18-23. https://doi.org/10.17221/3904-CJAS
  6. Soladoye OP, Prieto N, Lopez-Campos O, et al. Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softness. Meat Sci 2018;142:1-4. https://doi.org/10.1016/j.meatsci.2018.03.025
  7. Soladoye PO, Shand PJ, Aalhus JL, Gariepy C, Juarez M. Review: Pork belly quality, bacon properties and recent consumer trends. Can J Anim Sci 2015;95:325-40. https://doi.org/10.4141/CJAS-2014-121
  8. Merlo TC, Antonio JDC, Sanvian TV, et al. Effect of the cooking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Sci 2020;164:108110. https://doi.org/10.1016/j.meatsci.2020.108110
  9. Trusell KA, Apple JK, Yancey JWS, Johnson TM, Galloway DL, Stackhouse RJ. Compositional and instrumental firmness variations within fresh pork bellies. Meat Sci 2011;88:472-80. https://doi.org/10.1016/j.meatsci.2011.01.029
  10. Person RC, McKenna DR, Griffin DB, et al. Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon. Meat Sci 2005;70:121-31. https://doi.org/10.1016/j.meatsci.2004.12.012
  11. Ba HV, Seong PN, Cho SH, et al. Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade. Asian-Australas J Anim Sci 2019;32:1448-57. https://doi.org/10.5713/ajas.18.0965
  12. Wood JD, Nute GR, Richardson RI, et al. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci 2004;67:651-67. https://doi.org/10.1016/j.meatsci.2004.01.007
  13. Ngapo TM, Martin JF, Dransfield E. International preferences for pork appearance: II. Factors influencing consumer choice. Food Qual Prefer 2007;18:139-51. https://doi.org/10.1016/j.foodqual.2005.09.007
  14. Ba HV, Cho SH, Seong PN, et al. Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork. Asian-Australas J Anim Sci 2020;33:640-650. https://doi.org/10.5713/ajas.19.0262
  15. Fernandez X, Monin G, Talmant A, Mourot J, Lebret B. Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum. Meat Sci 1999;53:67-72. https://doi.org/10.1016/S0309-1740(99)00038-8
  16. Knecht D, Duzinski K, Jankowska-Makosa A. Pork ham and belly quality can be estimated from loin quality measurements? Meat Sci 2018;145:144-9. https://doi.org/10.1016/j.meatsci.2018.06.025
  17. Arkfeld EK, Wilson KB, Overholt MF, et al. Pork loin quality is not indicative of fresh belly or fresh and cured ham quality. J Anim Sci 2016;94:5155-67. https://doi.org/10.2527/jas.2016-0886
  18. KAPE. Korea Institute of Animal Products Quality Evaluation [internet]. c2018 [cited 2020 Jul 20]. Available from: https://www.ekape.or.kr/index.do
  19. Korean Pork Cutting Specification. Wanju, Korea: National Institute of Animal Science, Rural Development Administration; 2018. pp. 9-29.
  20. Anderson S. Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScanTM near-infrared spectrophotometer with FOSS artificial neural network calibration model and associated database: collaborative study. J AOAC Int 2007;90:1073-83. https://doi.org/10.1093/jaoac/90.4.1073
  21. Meilgaard M, Civille G, Carr B. Sensory evaluation techniques. 2nd edition. Boca Raton, FL, USA: CRC Press; 1991.
  22. Ba HV, Oliveros MC, Ryu KS, Hwang IH. Development of analysis condition and detection of volatile compounds from cooked Hanwoo beef by SPME-GC/MS analysis. Food Sci Anim Resour 2010;30:73-86. https://doi.org/10.5851/kosfa.2010.30.1.73
  23. Soladoye OP, Uttaro B, Zawadski S, et al. Compositional and dimensional factors influencing pork belly firmness. Meat Sci 2017;129:54-61. https://doi.org/10.1016/j.meatsci.2017.02.006
  24. Correa JA, Faucitano L, Laforest JP, Rivest J, Marcoux M, Gariepy C. Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rate. Meat Sci 2006;72:91-9. https://doi.org/10.1016/j.meatsci.2005.06.006
  25. Ruiz-Ascacibar I, Stoll P, Kreuzer M, Bee G. Dietary CP and amino acid restriction has a different impact on the dynamics of protein, amino acid and fat deposition in entire male, castrated and female pigs. Animal 2019;13:74-82. https://doi.org/10.1017/S1751731118000770
  26. Kim CJ, Lee ES. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci 2003;63:397-405. https://doi.org/10.1016/S0309-1740(02)00099-2
  27. Huff-Lonergan E, Steven ML. Mechanisms of water holding capacity of meat: the role of postmoterm biochemical and structural changes. Meat Sci 2005;71:194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
  28. Correa JA, Gariepy C, Marcoux M, Faucitano L. Effects of growth rate, sex and slaughter weight on fat characteristics of pork bellies. Meat Sci 2008;80:550-4. https://doi.org/10.1016/j.meatsci.2007.12.018
  29. Elmore JS, Campo MM, Enser M, Mottram DS. Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids. J Agric Food Chem 2002;50:1126-32. https://doi.org/10.1021/jf0108718
  30. Okumura T, Saito K, Nade T, et al. Effects of intramuscular fat on the sensory characteristics of m. longissimus dorsi in Japanese black steers as judged by a trained analytical panel. Asian-Australas J Anim Sci 2007;20:577-81. https://doi.org/10.5713/ajas.2007.577
  31. American Heart Association. Heart and stroke encyclopedia. Dietary guidelines for healthy American adults. Cholesterol. Fat. c2008 [cited 2020 Sep 6]. Available from: http://www.americanheart.org
  32. Mottram DS. Flavor formation in meat and meat products: a review. Food Chem 1998;62:415-24. https://doi.org/10.1016/S0308-8146(98)00076-4
  33. Ba HV, Amna T, Hwang IH. Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Sci 2013;94:480-8. https://doi.org/10.1016/j.meatsci.2013.04.029
  34. Machiels D, Istasse L, Ruth SM. Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls. Food Chem 2004;86:377-83. https://doi.org/10.1016/j.foodchem.2003.09.011
  35. Calkins CR, Hodgen JM. A fresh look at meat flavor. Meat Sci 2007;77:63-80. https://doi.org/10.1016/j.meatsci.2007.04.016
  36. Rochat S, Chaintreau A. Carbonyl odorants contributing to the in-oven roast beef top note. J Agric Food Chem 2005;53:9578-85. https://doi.org/10.1021/jf058089l
  37. Machiels D, Istasse L, van Ruth SM. Gas chromatographyolfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls. Food Chem 2004;86:377-83. https://doi.org/10.1016/j.foodchem.2003.09.011
  38. Brewer MS. Irradiation effects on meat flavor: a review. Meat Sci 2009;81:1-14. https://doi.org/10.1016/j.meatsci.2008.07.011
  39. Ho CT, Oh YC, Bae-Lee M. The flavor of pork. In: Shahidi F, editor. Flavor of meat and meat products. Glasgow, UK: Blackie Academic & Professional; 1994. pp. 38-50.
  40. Brinkman HW, Copier H, De Leuw JJM, Tjan SB. Components contributing to beef flavor. Analysis of the headspace volatiles of beef broth. J Agric Food Chem 1972;20:177-81. https://doi.org/10.1021/jf60180a002
  41. Fortin A, Robertson WM, Tong AKW. The eating quality of Canadian pork and its relationship with intramuscular fat. Meat Sci 2005;69:297-305. https://doi.org/10.1016/j.meatsci.2004.07.011
  42. Cannata S, Engle TE, Moeller SJ, et al. Effect of visual marbling on sensory properties and quality traits of pork loin. Meat Sci 2010;85:428-34. https://doi.org/10.1016/j.meatsci.2010.02.011