• Journal of Animal Science and Technology
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• 제65권1호
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• pp.1-15
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• 2023

Pork is known as one of the preferred part of meat worldwide. Especially, the belly, known as 'Samgyeopsal' in South Korea, has been preferred by consumers in South Korea. Pork belly contained various component muscles, intermuscular and subcutaneous fat. The high-fat belly cut (containing 50%-60% fat ratio) has a low preference in South Korea whereas, the standard belly cut (20%-40% fat ratio) of the consumer preference was different. In addition, the evaluation system focused on lean meat production, represented by loin eye area and back fat thickness. In this review, we discussed the pork belly structure, phenotypic correlation with lean meat production ability and meat quality, and genetic potential to confirm to possibility of application to pig breeding. Moreover, the confirmed possibilities considered that could be a base on the evaluation of standard for the pork belly as an economic trait.

• Animal Bioscience
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• 제36권8호
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• pp.1156-1166
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• 2023

Objective: Pork belly is a cut of meat with high worldwide demand. However, although the belly is comprised of multiple muscles and fat, unlike the loin muscle, research on their genetic parameters has yet to focus on a representative cut. To use swine breeding, it is necessary to estimate heritability against pork belly traits. Moreover, estimating genetic correlations is needed to identify genetic relationship among the traditional carcass and meat quality traits. This study sought to estimate the heritability of the carcass, belly, and their component traits, as well as the genetic correlations among them, to confirm whether these traits can be improved. Methods: A total of 543 Yorkshire pigs (406 castrated males and 137 females) from 49 sires and 244 dam were used in this study. To estimate genetic parameters, a total of 12 traits such as lean meat production ability, meat quality and pork belly traits were chosen. The heritabilities were estimated by using genome-wide efficient mixed model association software. The statistical model was selected so that farm, carcass weight, sex, and slaughter season were fixed effects. In addition, its genetic parameters were calculated via MTG2 software. Results: The heritability estimates for the 7th belly slice along the whole plate and its components were low to moderate (0.07±0.07 to 0.33±0.07). Moreover, the genetic correlations among the carcass and belly traits were moderate to high (0.28±0.20 to 0.99±0.31). Particularly, the rectus abdominis muscle exhibited a high absolute genetic correlation with the belly and meat quality (0.73±52 to 0.93±0.43). Conclusion: A moderate to high correlation coefficient was obtained based on the genetic parameters. The belly could be genetically improved to contain a larger proportion of muscle regardless of lean meat production ability.

• Journal of Animal Science and Technology
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• 제57권6호
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• pp.22.1-22.7
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• 2015

Fresh pork belly is a highly popular meat in South Korea, accounting for 59 % of the approximately 100 g of meat per capita that is consumed daily. Fresh pork belly offers not only high-quality protein from the lean cuts but also substantial micronutrients including fat-soluble vitamins and minerals. However, fresh pork belly generally consists of about 30 % fat, with saturated fatty acids representing half of this value. Excessive consumption of saturated fatty acids increases total cholesterol, low-density lipoprotein-cholesterol, and triglycerides while decreasing high-density lipoprotein-cholesterol, raising concerns about an increased risk of hyperlipidemia, followed by cardiovascular diseases. In this review, we discuss the consumption and production trends in South Korea, the general characteristics, and health issues related to fresh pork belly to delineate the features of pork production and consumer welfare.

• 한국대기환경학회지
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• 제30권3호
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• pp.211-222
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• 2014

Pork belly meat is one of the most preferred food items for many Korean people. The odorants released from cooking of pork belly meat were measured by three kinds of cooking methods (Charcoal-grill (C), Electric Pan (E), and Gas burner-pan (G)). A total of 16 target compounds including carbonyl compounds, volatile organic compounds, and poly aromatic hydrocarbon were selected and analyzed for comparative purposes. Their emission concentrations were quantified using HPLC-UV, GC-MS, GC-TOF-MS, etc. The gas samples collected by Charcoal-grill cooking showed generally enhanced concentrations of most target compounds among all three kinds of cooking methods. In Charcoal-grill, concentration of benzene, formaldehyde and pyrene went up to 543, 516, and 402 ppb, respectively. It the results are compared in terms of the sum of odor intensity, the highest value (4.25) was also seen from Charcoal-grill. The results of this study confirm that the significantly reduced emission of harmful pollutants can be attained, it pork belly meat is cooked by the Gas or electric pan instead of Charcoal-grill.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.412-426
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• 2023

Currently, pigs breed in Korea are LYD (Landrace × Yorkshire × Duroc) crossbred pigs. Pigs used as fresh meat are gilts and barrows. However, the current supply of pork is not satisfying Korean consumers. In addition, the comparison of carcasses between gilts and barrows only studies carcass weight, backfat thickness, or meat quality, and there are very few studies comparing carcass characteristics. The purpose of this study was to compare characteristics of 7 primal cuts of gilts and barrows as measured by AutoFom III. A total of 350,179 pigs were used, including 176,461 gilts and 173,718 barrows. Characteristics of seven primal cuts were measured using AutoFom III. In the case of carcass weight, there was no significant difference in grade 1+. For all other survey items except for grade 2, gilts showed significantly (p < 0.05) higher values. For all grades except for pork belly, amounts of the remaining six primal cuts were higher in gilts (all p < 0.05,). In addition, the ratio of intermuscular fat in the pork belly of barrows showed a higher value than that in the pork belly of gilts (p < 0.05). The amount of pork belly, which is the most popular among consumers in Korea, not only produced more production than gilts in barrows, but also showed a higher value than gilts in barrows for the ratio of intermuscular fat affecting taste. In summary, gilts produced higher yields than barrows in all parts except pork belly. For the production of only pork belly, barrows showed higher production than gilts.

• 한국축산식품학회지
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• 제41권5호
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• pp.763-778
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• 2021

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9℃. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded as a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.

• 한국축산식품학회지
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• 제42권3호
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• 한국축산식품학회지
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• 제41권2호
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.

• 농업과학연구
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• 제50권4호
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• pp.809-815
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• 2023

This study was conducted to find out the correlation between meat quality and muscle fat ratio in pork part meat (pork belly and shoulder butt) using CT (computed tomography) imaging technique. After 24 hours from slaughter, pork loin and belly were individually prepared from the left semiconductors of 26 pigs for CT measurement. The image obtained from CT scans was checked through the picture archiving and communications system (PACS). The volume of muscle and fat in the pork belly and shoulder butt of cross-sectional images taken by CT was estimated using Vitrea workstation version 7. This assemblage was further processed through Vitrea post-processing software to automatically calculate the volumes (Fig. 1). The volumes were measured in milliliters (mL). In addition to volume calculation, a three-dimensional reconstruction of the organ under consideration was generated. Pearson's correlation coefficient was analyzed to evaluate the relationship by region (pork belly, pork shoulder butt), and statistical processing was performed using GraphPad Prism 8. The muscle-fat ratios of pork belly taken by CT was 1 : 0.86, while that of pork shoulder butt was 1 : 0.37. As a result of CT analysis of the correlation coefficient between pork belly and shoulder butt compared to the muscle-fat ratio, the correlation coefficient was 0.5679 (R² = 0.3295, p < 0.01). CT imaging provided very good estimates of muscle contents in cuts and in the whole carcass.

• 한국축산식품학회지
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• 제27권2호
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• pp.216-221
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• 2007

산지별 돼지고기의 삼겹살과 목심에 대한 품질특성을 측정한 결과, 일반성분은 제주산 삼겹살과 목심이 타 지역의 돼지고기에 비해 상대적으로 높은 지방 함량을 보였다. 제주산 삼겹살과 목심의 포화지방산 함량은 46.6과 41.6%를, 불포화지방산 함량은 50.3과 58.4%를 각각 보였다. 콜레스테롤 함량은 충북산 돼지고기가 타 지방의 돼지고기에 비해 상대적으로 높은 함량을 보였으며, 이에 비해 제주산 삼겹살과 목심의 콜레스테롤 함량은 565.6과 507.6 ${\mu}g/g$이었다. 돼지고기의 웅취 원인물질인 skatole 함량은 제주산 삼겹살과 목심이 0.013과 0.065 ${\mu}g/g$으로 타 지역 돼지고기에 비해 상당히 낮은 함량을 보였으며, 이 결과는 제주산 돼지고기가 타 지방의 돼지고기에 비해 상대적으로 이취가 적다는 것을 알 수 있었다. 또한 조직감의 특성 중 소비자들에게 가장 큰 식감의 차이를 느끼게 하는 씹힘성은 제주산 삼겹살이 376.5 g으로 가장 높은 값을 보였으며, 이 값은 다른 시료들과 유의적인 차이를 보였다(p<0.05). 이 결과는 다른 시료들의 돼지고기에 비해 제주산 삼겹살이 조직감에서 우수한 식미감을 가지고 있음을 알 수 있었다. 마쇄한 돼지고기의 대한 색도를 측정한 결과, 명도를 나타내는 $L^*$ 값은 전반적으로 삼겹살이 목심에 비해 높은 값을 보였으며, 적색도를 나타내는 $a^*$ 값은 $L^*$ 값과는 달리 목심이 삼겹살에 비해 높은 값을 보였고, 황색도의 지표인 $b^*$ 값은 각 시료 간에 유의적인 차이를 보이지 않았다(p<0.05). 각 산지별 돼지고기의 맛, 풍미, 조직감 및 기호도에 대한 관능평가를 실시한 결과, 제주산 삼겹살이 풍미와 전반적인 기호도에서 가장 높은 평가 결과를 보였으나, 시료들 간에 유의적인 차이를 보이지 않았다(p<0.05).