Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters

Eun A. Lee, Ji Hoon Kang, Jin Hyung Cheong, Kyung Chul Koh, Woo Min Jeon, Jee Hwan Choe, Ki Chang Hong, Jun Mo Kim

Research output: Contribution to journalArticle

Abstract

The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r = 0.458, and 0.654, respectively). Section 7 was identified as the best section for the evaluation of pork belly based on the muscle area in every vertebra. A stepwise regression showed that cutaneous trunci muscle (CTM) had an r2 of 0.624 in the model, and supplementation with the other muscles yielded an r2 of 0.784. Therefore, we propose that a prediction equation could be developed for a certain area in the belly for the evaluation of pork belly quantity and quality. The results could be applied to select breeding stock using techniques such as ultrasound with the aim of producing hogs with large as well as lean bellies.

Original languageEnglish
Pages (from-to)92-97
Number of pages6
JournalMeat Science
Volume137
DOIs
Publication statusPublished - 2018 Mar 1

Fingerprint

pork bellies
Muscles
muscles
breeding stock
vertebrae
Breeding
Red Meat
Spine
image analysis
Skin
swine
prediction

Keywords

  • Belly parameter
  • Belly quality
  • Belly quantity
  • Pork belly evaluation
  • Prediction

ASJC Scopus subject areas

  • Food Science

Cite this

Lee, E. A., Kang, J. H., Cheong, J. H., Koh, K. C., Jeon, W. M., Choe, J. H., ... Kim, J. M. (2018). Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters. Meat Science, 137, 92-97. https://doi.org/10.1016/j.meatsci.2017.11.012

Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters. / Lee, Eun A.; Kang, Ji Hoon; Cheong, Jin Hyung; Koh, Kyung Chul; Jeon, Woo Min; Choe, Jee Hwan; Hong, Ki Chang; Kim, Jun Mo.

In: Meat Science, Vol. 137, 01.03.2018, p. 92-97.

Research output: Contribution to journalArticle

Lee, Eun A. ; Kang, Ji Hoon ; Cheong, Jin Hyung ; Koh, Kyung Chul ; Jeon, Woo Min ; Choe, Jee Hwan ; Hong, Ki Chang ; Kim, Jun Mo. / Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters. In: Meat Science. 2018 ; Vol. 137. pp. 92-97.
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