Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly

  • Hoa, Van-Ba (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Song, Dong-Heon (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Seol, Kuk-Hwan (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Kang, Sun-Moon (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Kim, Yun-Seok (R&D Performance Evaluation & Management Division, RDA) ;
  • Min, Ye-Jin (Swine Science Division, National Institute of Animal Science, RDA) ;
  • Cho, Soo-Hyun (Animal Products Utilization Division, National Institute of Animal Science, RDA)
  • Received : 2021.07.26
  • Accepted : 2021.08.27
  • Published : 2021.08.30
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Abstract

The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers.

Keywords

Acknowledgement

This study was supported by 2021-Postdoctoral Fellowship Program of National Institute of Animal Science (Project No. PJ014918), Rural Development Administration, Republic of Korea.

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