Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly.
| Title: | Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly. |
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| Authors: | Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Ye-Jin Min, Soo-Hyun Cho |
| Source: | Journal of the Korean Society of Food Culture; Aug2021, Vol. 36 Issue 4, p362-372, 11p |
| Subject Terms: | MEAT quality, FATTY acids, MONOUNSATURATED fatty acids, LINOLENIC acids, UNSATURATED fatty acids, FLAVOR, OLEIC acid |
| Abstract: | The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers. [ABSTRACT FROM AUTHOR] |
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| Database: | Complementary Index |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Van-Ba+Hoa%22">Van-Ba Hoa</searchLink><br /><searchLink fieldCode="AR" term="%22Dong-Heon+Song%22">Dong-Heon Song</searchLink><br /><searchLink fieldCode="AR" term="%22Kuk-Hwan+Seol%22">Kuk-Hwan Seol</searchLink><br /><searchLink fieldCode="AR" term="%22Sun-Moon+Kang%22">Sun-Moon Kang</searchLink><br /><searchLink fieldCode="AR" term="%22Yun-Seok+Kim%22">Yun-Seok Kim</searchLink><br /><searchLink fieldCode="AR" term="%22Ye-Jin+Min%22">Ye-Jin Min</searchLink><br /><searchLink fieldCode="AR" term="%22Soo-Hyun+Cho%22">Soo-Hyun Cho</searchLink> – Name: TitleSource Label: Source Group: Src Data: Journal of the Korean Society of Food Culture; Aug2021, Vol. 36 Issue 4, p362-372, 11p – Name: Subject Label: Subject Terms Group: Su Data: <searchLink fieldCode="DE" term="%22MEAT+quality%22">MEAT quality</searchLink><br /><searchLink fieldCode="DE" term="%22FATTY+acids%22">FATTY acids</searchLink><br /><searchLink fieldCode="DE" term="%22MONOUNSATURATED+fatty+acids%22">MONOUNSATURATED fatty acids</searchLink><br /><searchLink fieldCode="DE" term="%22LINOLENIC+acids%22">LINOLENIC acids</searchLink><br /><searchLink fieldCode="DE" term="%22UNSATURATED+fatty+acids%22">UNSATURATED fatty acids</searchLink><br /><searchLink fieldCode="DE" term="%22FLAVOR%22">FLAVOR</searchLink><br /><searchLink fieldCode="DE" term="%22OLEIC+acid%22">OLEIC acid</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Group: Ab Data: <i>Copyright of Journal of the Korean Society of Food Culture is the property of Korean Society of Food Culture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: 362 Subjects: – SubjectFull: MEAT quality Type: general – SubjectFull: FATTY acids Type: general – SubjectFull: MONOUNSATURATED fatty acids Type: general – SubjectFull: LINOLENIC acids Type: general – SubjectFull: UNSATURATED fatty acids Type: general – SubjectFull: FLAVOR Type: general – SubjectFull: OLEIC acid Type: general Titles: – TitleFull: Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Van-Ba Hoa – PersonEntity: Name: NameFull: Dong-Heon Song – PersonEntity: Name: NameFull: Kuk-Hwan Seol – PersonEntity: Name: NameFull: Sun-Moon Kang – PersonEntity: Name: NameFull: Yun-Seok Kim – PersonEntity: Name: NameFull: Ye-Jin Min – PersonEntity: Name: NameFull: Soo-Hyun Cho IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 08 Text: Aug2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 12257060 Numbering: – Type: volume Value: 36 – Type: issue Value: 4 Titles: – TitleFull: Journal of the Korean Society of Food Culture Type: main |
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