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KMID : 1024620210410020224
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Food Science of Animal Resources
2021 Volume.41 No. 2 p.224 ~ p.236
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Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
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Hoa Van-Ba
Seol Kuk-Hwan
Seo Hyun-Woo
Kang Sun-Moon
Kim Yun-Seok
Seong Pil-Nam
Moon Sung-Sil
Kim Jin-Hyoung
Cho Soo-Hyun
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Abstract
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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 nitrogencontaining 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.
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KEYWORD
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quality grade, pork, belly, shoulder butt, eating quality
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