The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics.

Autor: Zomeño C; IRTA-Food Quality and Technology Program, Finca Camps i Armet, 17121 Monells, Spain., Albano-Gaglio M; IRTA-Food Quality and Technology Program, Finca Camps i Armet, 17121 Monells, Spain., Brun A; IRTA-Food Quality and Technology Program, Finca Camps i Armet, 17121 Monells, Spain., Marcos B; IRTA-Food Quality and Technology Program, Finca Camps i Armet, 17121 Monells, Spain., Font-I-Furnols M; IRTA-Food Quality and Technology Program, Finca Camps i Armet, 17121 Monells, Spain. Electronic address: maria.font@irta.cat.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2024 Dec; Vol. 218, pp. 109632. Date of Electronic Publication: 2024 Aug 15.
DOI: 10.1016/j.meatsci.2024.109632
Abstrakt: This study assessed the effect of boning processing method (hot vs. cold) on pork belly morphological and mechanical traits and the evolution of these traits during refrigerated storage postmortem (PM). A total of 14 crossbred pigs were slaughtered and their carcasses and bellies processed under two conditions: hot boning (n = 14, right sides of carcasses cut immediately after slaughter) and cold boning (n = 14, left sides of carcasses cut 24 h PM). Morphological and mechanical evaluations were made at 1-, 5-, 24- and 48-h PM on the hot-boned bellies, and at 24 and 48 h on the cold-boned ones. Compared to the cold-boned bellies, the hot-boned ones were shorter, wider and thicker (P < 0.01), with greater firmness (flop distance and angle) (P < 0.001) and cohesiveness (skin-fat separation) (P < 0.05 in the dorsal and central sections). At 48 h PM, hot-boned bellies had a thicker skin (P < 0.001) and softer subcutaneous fat in the dorsal-cranial and central sections (finger scores and compression textural test) (P < 0.05). Morphological and mechanical traits for hot-boned bellies confirmed an intense shortening and hardening (increased firmness and cohesiveness), and a slight yield loss from 1 to 24 h PM. From 24 to 48 h PM, there was a certain flattening in hot-boned bellies that was associated with a slight softening (reduced firmness). Although a larger sample may be needed to corroborate these findings, they demonstrate the impact of carcass processing method and refrigerated storage time on belly quality. This may be useful for the pork industry for obtaining the desired type of belly.
Competing Interests: Declaration of competing interest The authors declare no conflict of interest associated with this research.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: