[논문]Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades

Hoa, Van-Ba; Seol, Kukhwan; Seo, Hyunwoo; Kang, Sunmoon; Kim, Yunseok; Seong, Pilnam; Moon, Sungsil; Kim, Jinhyoung; Cho, Soohyun

doi:10.5851/kosfa.2020.e91

[국내논문] Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades 원문보기

Food science of animal resources, v.41 no.2, 2021년, pp.224 - 236

Hoa, Van-Ba (Animal Products Utilization Division, National Institute of Animal Science, RDA) , Seol, Kukhwan (Animal Products Utilization Division, National Institute of Animal Science, RDA) , Seo, Hyunwoo (Animal Products Utilization Division, National Institute of Animal Science, RDA) , Kang, Sunmoon (Animal Products Utilization Division, National Institute of Animal Science, RDA) , Kim, Yunseok (Animal Products Utilization Division, National Institute of Animal Science, RDA) , Seong, Pilnam (Animal Products Utilization Division, National Institute of Animal Science, RDA) , Moon, Sungsil (Sunjin Meat Research Center) , Kim, Jinhyoung (Animal Products Utilization Division, National Institute of Animal Science, RDA) , Cho, Soohyun (Animal Products Utilization Division, National Institute of Animal Science, RDA)

Abstract ▼ AI-Helper

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 nitrogen-containing 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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표/그림 (6)

표 Table 1. Live weight, carcass traits and yields of belly and shoulder butt among three quality grade groups
그림 Fig. 1. The representative diagram showing the sampling locations on the belly and shoulder butt for the analyses.
표 Table 2. The proximate composition and technological quality traits of belly and shoulder butt among three quality grades
표 Table 3. Volatile aroma profiles in cooked belly and shoulder butt among the quality grades
표 Table 4. Mean scores (7-point scale) of sensory traits of belly and shoulder butt among the quality grades
표 Table 5. Correlation coefficients (r) between quality grade and meat quality traits in belly and shoulder butt

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데이터처리

Means were compared using Duncan’s multiple range test
05. Pearson correlation coefficients between the QG with meat quality traits were also determined using the same statistical analysis software.
). The data were analyzed by using the ANOVA procedure considering QG as the main effect. Means were compared using Duncan’s multiple range test.

성능/효과

Summing up, the QG only affected the chemical composition such as moisture, fat and protein whereas, did not affect all the technological quality traits examined such as cooking loss, pH and color of the belly and shoulder butt. A large number of volatile flavor compounds comprising mainly fatty acids oxidation/degradation-derived products such as aldehydes and only few Maillard reaction products such as sulfur-and nitrogen-containing compounds at trace quantities was identified. Both cut types from all the QG groups exhibited the volatile flavor profile characteristic of high fat content meats.
A large number of volatile flavor compounds comprising mainly fatty acids oxidation/degradation-derived products such as aldehydes and only few Maillard reaction products such as sulfur-and nitrogen-containing compounds at trace quantities was identified. Both cut types from all the QG groups exhibited the volatile flavor profile characteristic of high fat content meats. However, the QG apparently showed a minor effect on the volatile flavor profiles of the belly and shoulder butt.
Noticeably, no effects of QG were found on all the eating quality attributes in the both cut types. Considering all the technological quality and eating quality traits examined in the present study, it may be said that the current pork carcass grading system does not reflect the real quality as well as value of the belly and shoulder butt. Therefore, it is necessary to develop a novel pork carcass grading system or the currently-used grading system should be at least modified to guarantee the real quality and value for each pork carcass in each the grade.
Both cut types from all the QG groups exhibited the volatile flavor profile characteristic of high fat content meats. However, the QG apparently showed a minor effect on the volatile flavor profiles of the belly and shoulder butt. Noticeably, no effects of QG were found on all the eating quality attributes in the both cut types.
It was observed that in both the cut types studied there was no (p>0.05) correlations between the QG and all the quality traits examined except for the fat and moisture content.
However, the QG apparently showed a minor effect on the volatile flavor profiles of the belly and shoulder butt. Noticeably, no effects of QG were found on all the eating quality attributes in the both cut types. Considering all the technological quality and eating quality traits examined in the present study, it may be said that the current pork carcass grading system does not reflect the real quality as well as value of the belly and shoulder butt.
Summing up, the QG only affected the chemical composition such as moisture, fat and protein whereas, did not affect all the technological quality traits examined such as cooking loss, pH and color of the belly and shoulder butt. A large number of volatile flavor compounds comprising mainly fatty acids oxidation/degradation-derived products such as aldehydes and only few Maillard reaction products such as sulfur-and nitrogen-containing compounds at trace quantities was identified.

후속연구

Therefore, it is necessary to develop a novel pork carcass grading system or the currently-used grading system should be at least modified to guarantee the real quality and value for each pork carcass in each the grade. Additionally, further study is necessary to determine whether the QG affect the nutritional constituents such as fatty acid profile, vitamins and minerals etc. of these two cuts.
Considering all the technological quality and eating quality traits examined in the present study, it may be said that the current pork carcass grading system does not reflect the real quality as well as value of the belly and shoulder butt. Therefore, it is necessary to develop a novel pork carcass grading system or the currently-used grading system should be at least modified to guarantee the real quality and value for each pork carcass in each the grade. Additionally, further study is necessary to determine whether the QG affect the nutritional constituents such as fatty acid profile, vitamins and minerals etc.

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