Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices

• 발행기관: 한국축산식품학회
• 저자명: Kyung Jo Seonmin Lee Seul-Ki-Chan Jeong Hyeun Bum Kim Pil Nam Seong Dae-Hyun Lee Samooel Jung
• 간행물 정보: 『Food Science of Animal Resources』제44권 제6호, 1462~1469쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.11.01

국문 초록

This study evaluated the correlation between hot carcass weight (HCW), back fat thickness (BFT), and fatness of whole pork belly and belly slices. Pork bellies were obtained from 50 barrows and 50 gilts. The fat content (v/v) of the whole pork belly and belly slices was measured using computer tomography and hyperspectral image analysis, respectively. Barrows and gilts showed significant differences only for HCW (p<0.05). The fat content of pork belly slices varied with location and was the highest at the 10th thoracic vertebra (TV). Although no significant difference was observed in the fat content between the belly slices of the 6th TV and the 12th–14th TVs (p>0.05), a difference in the fat distribution was observed. HCW and BFT were significantly correlated with the fat content of whole pork belly, but not with the fat content of pork belly slices. Therefore, HCW and BFT are not suitable for monitoring the fatness of pork belly slices, and further research on the factors that can be used for monitoring the fatness of pork belly is necessary.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

pork belly fatness carcass weight back fat thickness meat quality