The Quality Traits of Pork Belly and Impact Factors of Quality

• 발행기관: 한국축산식품학회
• 저자명: Kyung Jo Seonmin Lee Seul-Ki-Chan Jeong Hayeon Jeon Hyeun Bum Kim
• 간행물 정보: 『Food Science of Animal Resources』제45권 제2호, 429~448쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.03.15

국문 초록

Pork belly is one of the most valuable primal cuts of pork with high preferences. Although meat quality is becoming increasingly important, defining pork belly quality is challenging owing to the structure and diversity of the preferred characteristics. This study identified the factors influencing pork belly quality traits through a literature review. In total, 55 articles related to pork belly quality were selected and summarized. The quality traits of pork belly are considered to be various factors, including belly yield (weight, length, thickness, etc.), firmness, fatty acid composition, color, and sensory properties. The quality of pork belly is influenced by various factors, such as sex, genetic parameters, carcass weight, and diet. A more diverse approach is required to comprehensively understand the quality traits and impact factors of pork bellies.

목차

Introduction

Literature Selection

Quality Traits of Fresh Pork Belly

Factors Affecting the Pork Belly Quality

Conclusion

References

키워드

pork, pork belly, quality, endogenous factor, exogenous factor