• Food Science of Animal Resources
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• v.41 no.2
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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.

• Korean Journal of Agricultural Science
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• v.50 no.4
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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.

• Animal Bioscience
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• v.34 no.12
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• pp.2012-2022
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• 2021

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.

• Culinary science and hospitality research
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• v.3
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• pp.259-270
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• 1997

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, loin, ham, boston butt and bacon belly during storage at 4$^{\circ}C$ weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4$^{\circ}C$ for 2 days were 6.3, 5.9, 5.8, 5.6 and 5.2 respectively. And then pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin 4.55% in picnic, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of neutral lipid, the content in bacon, butt, picnic, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.1
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• pp.143-150
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• 2012

Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries.

• 축산식품과학과 산업
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• v.7 no.2
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• pp.74-83
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• 2018

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.229-236
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• 2014

This study presents the estimates of heritabilities of body measurement traits and carcass traits, and genetic and phenotypic correlations of those traits for crossbred pigs in Korea. Body and ultrasound (A mode: Piglog 105) measurements in 221 pigs including body weight, length, height and width, three back fat thickness at the points of 4th, 14th rib and chine bone, eye muscle area and lean meat percent were collected at the ages of 70, 145 and 180 days and then slaughtered to measure carcass weight, back fat, belly, collar butt, spare rib, picnic shoulder, hind leg, loin, tenderloin, lean meat yield and intramuscular rough fat content in loin. Genetic analysis was done using a multi-trait animal model. Heritabilties of the body measurements were ranged from 0.331 to 0.559 and three measurements of back fat thickness were also high as range varying from 0.402 to 0.475 for the ages of 145 and 180 days. However, eye muscle area was moderate (0.296) at the age of 180 days. Heritabilities of retail cut yields were also high as ranged from 0.387 to 0.474 and of IMF content in loin was 0.499. Heritabilities of the cut percent traits were ranged from 0.249 to 0.488. Important positive genetic and phenotypic correlations were noted for all carcass yield traits (0.298 to 0.875 and 0.432 to 0.922, respectively). IMF showed low negative genetic correlations with carcass yield traits, such as carcass weight, picnic shoulder, hind leg, loin, tenderloin and lean meat yield whereas low positive genetic correlations with back fat, belly, collar butt and spare rib. Loin, tenderloin and lean meat percent showed negative genetic correlations with carcass weight, back fat thickness, collar butt, spare rib and picnic shoulder percent. The four body measurements at the ages of 70, 145 and 180 days had positive genetic correlations with belly, shoulder butt, spare rib, picnic shoulder and hind leg percent, but negative genetic correlations were shown with loin and tenderloin percent except body measurements at 70 days. The results suggest that carcass yield are negatively correlated with intramuscular fat content, which is a major factor deciding pork quality and the yield of loin and tenderloin are not increased as much as increase in body size. However, the proportions of belly and collar butt are increased with the body size. In conclusion, selection strategy should be designed according to the preference on composition of carcass in each country.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.275-282
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• 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

• Animal Bioscience
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• v.36 no.6
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• pp.943-952
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• 2023

Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.217-223
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• 2006

Fifty castrated crossbred ($Landrace{\times}Yorkshire$) pigs, weighing an average of $60.6{\pm}3.1kg$ were allotted to one of five treatments in a randomized block design to examine the effects of dietary inclusion of 0.1% L-carnitine (50 ppm carnitine), 0.1% selenium-enriched yeast (0.3 ppm selenium), 0.1% Jujube fruit or 0.1% Hwangto (Red clay) on pig performance and carcass quality. All diets were based on corn, wheat, soybean meal and wheat bran and were formulated to supply 13.8 MJ DE/kg. Dietary supplementation did not influence daily gain (p = 0.57), feed intake (p = 0.52), or feed conversion (p = 0.32). Digestibility of dry matter (p = 0.60), organic matter (p = 0.74), crude protein (p = 0.76), crude fibre (p = 0.70) and energy (p = 0.75) were also unaffected by inclusion of any of the additives. Tissue samples taken from the longissimus muscle showed that the levels of carnitine (p = 0.0001) and selenium (p = 0.0001) were significantly higher with dietary inclusion of carnitine or selenium-enriched yeast. Dietary treatment did not affect dressing percentage (p = 0.33), carcass lean yield (p = 0.99) or first, $10^{th}$ and last rib midline backfat depth (p = 0.45, 0.82 and 0.47, respectively). Dietary treatment also did not affect the percentages of tenderloin (p = 0.37), bacon (p = 0.36), fat and bone (p = 0.56), picnic shoulder (p = 0.25), skirt (p = 0.80), fresh ham (p = 0.31) or ribs (p = 0.79). However, pigs fed the diet containing Jujube fruit had a higher percentage of Boston butt than pigs fed the carnitine or selenium supplemented diets (p = 0.01). Pigs fed added Hwangto had a higher (p = 0.04) percentage of loin compared with pigs fed supplementary selenium or Jujube fruit. Loin muscle from pigs fed carnitine had a significantly lower Hunter colour value for L (whiteness, p = 0.004) and a higher value for $a^*$ (redness; p = 0.069). The overall results indicate that supplementation with L-carnitine and selenium-enriched yeast can produce pork containing higher levels of carnitine and selenium, which could provide health benefits for consumers of pork without detrimental effects on pig performance.