Meat quality characteristics of pork bellies in relation to fat level
| Autor: | Van-Ba Hoa, Kuk-Hwan Seol, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Jin-Hyoung Kim, Soo-Hyun Cho |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Animal Bioscience, Vol 34, Iss 10, Pp 1663-1673 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2765-0189 2765-0235 |
| DOI: | 10.5713/ab.20.0612 |
| Popis: | 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 |
| Databáze: | Directory of Open Access Journals |
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