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http://dx.doi.org/10.5713/ab.21.0172

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
Abstract
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.
Keywords
Acceptability; Color; Off-flavor; Pork Belly; Shelf Life;
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