Browse > Article

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display  

Hoa, Van-Ba (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)
Cho, Soo-Hyun (Animal Products Utilization Division, National Institute of Animal Science, RDA)
Publication Information
Animal Bioscience / v.34, no.12, 2021 , pp. 2012-2022 More about this Journal
Objective: In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display. Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4℃. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display. Results: The shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion: The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.
Acceptability; Color; Off-flavor; Pork Belly; Shelf Life;
Citations & Related Records
연도 인용수 순위
  • Reference
1 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.   DOI
2 Hoa VB, Cho SH, Seong PN, et al. The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study. J Food Sci Technol 2021;58:3972-80.   DOI
3 Li H, Chen Q, Zhao J, Wu M. Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion. LWT-Food Sci Technol 2015;63:268-74.   DOI
4 Kerry JP, Buckley DJ, Morrissey PA. Improvement of oxidative stability of beef and lamb with Vitamin E. In: Decker EA, Faustman C, Lopez-Bote CJ, editors. Antioxidants in muscle foods. New York, USA: John Wiley & Sons, Inc; 2000. pp. 229-61.
5 Jin SK, Kim CW, Song YM, et al. Physicochemical characteristics of longissimus muscle between the Korean native pig and landrace. Korean J Food Sci Anim Resour 2001;21:142-8.
6 Custodio FB, Vasconcelos-Neto MC, Theodoro KH, Chiste RC, Gloria MBA. Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques. Meat Sci 2018;139:7-14. 2018.01.004   DOI
7 Yam KL, Takhistov PT, Miltz J. Intelligent packaging: Concepts and applications. J Food Sci 2005;70:R1-10.   DOI
8 McMillin KW. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 2008;80:43-65.   DOI
9 Geesink G, Robertson J, Ball A. The effect of retail packaging method on objective and consumer assessment of beef quality traits. Meat Sci 2015;104:85-9.   DOI
10 AHDB (Agriculture and Horticulture Development Board). c2020 [cited 2021 Feb 6]. The pork market in Korea. Available at:
11 Belcher JN. Industrial packaging developments for the global meat market. Meat Sci 2006;74:143-8.   DOI
12 Seong PN, Seo HW, Kim JH, et al. Assessment of frozen storage duration effect on quality characteristics of various horse muscles. Asian-Australas J Anim Sci 2017;30:1756-63.   DOI
13 Morrissey PA, Kerry JP. Lipid oxidation and the shelf-life of muscle foods. In: Steele R, editor. Understanding and measuring the shelf-life of food. (chapter 16). Woodhead Publishing; 2004. pp. 357-95.
14 Bekhit AEA, Holman BWB, Giteru SG, Hopkins DL. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: a review. Trends Food Sci Technol 2021;109:280-302.   DOI
15 Korea Food and Drug Administration. Seoul, Korea: Food Code; 2002.
16 Mancini RA, Hunt MC. Current research in meat color. Meat Sci 2005;71:100-21.   DOI
17 Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI. Flavour perception of oxidation in beef. Meat Sci 2006;72:303-11.   DOI
18 Madhavi DL, Carpenter CE. Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles. J Food Sci 1993;58:939-42.   DOI
19 O'Sullivan MG. The stability and shelf life of meat and poultry (chapter 29). In: Kilcast D, Subramniam P, editors. Woodhead Publishing Series in food science, technology and nutrition, food and beverage stability and shelf life. Woodhead Publishing; 2011. pp. 793-816.
20 Mariutti LRB, Bragagnolo N. Influence of salt on lipid oxidation in meat and seafood products: a review. Food Res Int 2017;94:90-100.   DOI
21 Li N, Zhang Y, Wu Q, et al. High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage. Food Microbiol 2019;83:86-94.   DOI
22 Korean Pork Cutting Specification. Wanju-gun, Korea: National Institute of Animal Science, Rural Development Administration; 2018. pp. 9-29.
23 Jeyamkondan S, Jayas DS, Holley RA. Review of centralized packaging systems for distribution of retail-ready meat. J Food Prot 2000;63:796-804.   DOI
24 Kim GW, Kim HY. Physicochemical properties of M. longissimus dorsi of Korean native pigs. J Anim Sci Technol 2018;60:6.   DOI
25 Guyon C, Meynier A, de Lamballerie M. Protein and lipid oxidation in meat: a review with emphasis on high-pressure treatments. Trends Food Sci Technol 2016;50:131-43.   DOI
26 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.   DOI
27 Cenci-Goga BT, Iulietto MF, Sechi P, Borgogni E, Karama M, Grispoldi L. New trends in meat packaging. Microbiol Res 2020;11:56-67.   DOI
28 Lorenzo JM, Gomez M. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions. Meat Sci 2012;92:610-8.   DOI
29 Limbo S, Uboldi U, Adobati A, et al. Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging. Meat Sci 2013;93:477-84.   DOI
30 Meischen HW, Huffman DL, Davis GW. Branded beef-product of tomorrow today. Proceedings of the Reciprocal Meat Conference. The American Meat Science Association; 1987. Vol 40 pp. 37-46.
31 Buege JA, Aust SD. Microsomal lipid peroxidation. In: Fleischer S, Packer L, editors. Methods enzymology. Academic Press, 1978. Vol 52 pp. 302-9. https://doi. org/10.1016/S0076-6879(78)52032-6
32 American Meat Science Association (AMSA). Guidelines for meat color evaluation. Proceedings of the 44th annual reciprocal meat conference; 1991. vol. 44. pp. 1-17.
33 Meilgaard M, Civille G, Carr B. Sensory evaluation techniques. 2nd edition. Boca Raton, FL, USA: CRC Press; 1991.
34 Callejas-Cardenas AR, Caro I, Blanco C, et al. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display. Meat Sci 2014;98:646-51.   DOI
35 Fan X, Liu S, Li H, et al. Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage. Meat Sci 2019;147:82-90.   DOI