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KMID : 0665420210360040362
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Korean Journal of Food Culture
2021 Volume.36 No. 4 p.362 ~ p.372
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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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Hoa Van-Ba
Song Dong-Heon
Seol Kuk-Hwan
Kang Sun-Moon
Kim Yun-Seok
Min Ye-Jin
Cho Soo-Hyun
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Abstract
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The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies andloins 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 forquality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) andbelly 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 120kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higheroleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and totalpolyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavorcompounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase inthe SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meatsamples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compoundsassociated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers.
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KEYWORD
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Korean Woori black pig, belly, loin, meat quality, flavor
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