Pork Belly Meat Quality Features in Relation to Fat Level

Mi Choi^*
*Correspondence: Mi Choi, Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea, Email:

Keywords

Adipose tissue • Clinical trial • Dietary intervention

Introduction

Equations can be used to figure out the iodine value. Improved near-infrared spectroscopy has made it easier and quicker to predict IV in plants. Because of the biochemical structure of unsaturated fat, a higher IV measurement in pork primal cuts is less favorable because it indicates softer fat [1]. An inline NIR spectroscopy probe with the potential to classify belly primals into various firmness categories and permit early in-line sorting of bellies is the NitFomTM, which is used in the shoulder area of the hot carcass and is a commercially available instrument for assessing IV. despite the fact that he is naturally very overweight and has dropsy. In the Assisi frescoes, which were painted between and, Giotto depicted St. Anthony with a bloated belly, possibly in reference to a dropsy. As a result, processed meat derived from sheep and goats has the potential to distinguish particular market segments; However, it will be necessary to provide customer-specific descriptions of the resulting products' properties [2].

Discussion

In studies utilizing venison or frankfurter sausages, olive oil has previously been utilized as a substitute for fat in meat products. Using sheep or goat meat and contrasting pork fat or olive oil as fat sources, a sensory analysis of these pâtés has already been published. As far as we are aware, olive oil has not yet been studied as a fat substitute for pâtés made with goat or sheep meat. In this study, eight distinct pâté samples were evaluated. The effects of species, fat source, and fat percentage on physical and chemical characteristics were the subject of analyses. We tested pâtés made with sheep and goat meat, 10% olive oil, and pork belly using mixed models analysis to see if there were any differences. Also, interactions were tested [3].

The sensory evaluation of the belly samples was carried out with trained panels. The panels were comprised of eight institutional staff members with training. In accordance with the experimental design for sensory evaluation, three sub-samples from the sections—dorsal, central, and ventral planes— were evaluated for each belly. Each was independently evaluated by six panelists. After defrosting for two hours at 4 °C, seven manually prepared slices measuring 50 mm x 50 mm x 4 mm were made from each sub-sample. One of them was used for the overall color evaluation after blooming for thirty minutes. The remaining six strips were cooked for approximately two minutes at approximately 180°C on a tin-coated open grill that was rotated every thirty seconds and monitored by an infrared thermometer. The panelists tasted the cooked samples on individual dishes to determine their flavor, tenderness, and overall acceptability using a 7-point hedonic extremely like scale; Six things I really enjoy: 5 equals, roughly speaking, have no preferences; 3: somewhat unsatisfied; 2: a great dislike; and 1, as stated. Following their evaluation of each sample, the panelists were instructed to rehydrate their palates with water and unsalted crackers. Each and every sensory assessment took place in the room with the white lighting for the sensory panel booth.

Because of the biochemical structure of unsaturated fat, a higher IV measurement in pork primal cuts is less favorable because it indicates softer fat. An in-line NIR spectroscopy probe that has the potential to classify belly primals into various firmness categories and permit early in-line sorting of bellies is a commercially available instrument for assessing IV. It is used in the shoulder area of the hot carcass. In previous studies, belly firmness was classified using NIR spectroscopy. Additionally, it has recently been reported that specific belly softness characteristics, such as the belly bar bend angle and subjective pork belly softness scores, can be predicted by measuring IV in the shoulder with research NIRS devices. Despite these studies, no rapid in-line system to objectively classify belly firmness has been evaluated for use in the industry [4].

The slaughter was carried out at an abattoir in Jeonju, Korea, in accordance with the procedures that the Korea Institute of Animal Products Quality Evaluation (KAPE) has established to be industry-accepted. Each carcass was divided, hung, and chilled for 24 hours prior to fabrication. The Korean Pork Cutting Specification specifies that the loin, belly, hind and fore legs, shoulder butt, tenderloin, and shoulder rib are all included in the seven primary cuts that were made from the carcasses. Dual-energy X-ray absorptiometry, dimensional measurements of the belly primal cut, and the belly bar bend central suspension of the belly over a horizontal bar for varying lengths of time have all been utilized in research to gain a deeper understanding of this property. Other methods include measuring either the distance between the belly ends or the angle created by the bending [5-7].

The fat of gilts and slow-growing pigs was found to have lower levels of saturated fatty acids. a higher percentage of linoleic fatty acids, which, in turn, indicates a higher percentage of total polyunsaturated fatty acids. These belly fats therefore contained more PUFA: n-6: ratios of and n-3 ratios were significantly higher than those found in the rapidly expanding bellies of barrows and pigs. The rapid growth belly fats of the pigs and barrels contained more stearic fatty acids.

Conclusion

Improved near-infrared (NIR) spectroscopy has made it easier and quicker to predict IV in plants. An in-line NIR spectroscopy probe that may have the potential to classify belly primals into various firmness categories and permit early in-line sorting of bellies is a commercially available instrument for assessing IV. A higher IV measurement in pork primal cuts is less favorable because it indicates softer fat due to the biochemical structure of unsaturated FA. This instrument is used in the shoulder area of the hot carcass. In previous studies, belly firmness was classified using NIR spectroscopy.

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