Meat quality of belly and shoulder loin according to various producing district

Seong Yeong Kim, Eun Young Jung, Jin Soo Yuk, Young Soon Kim, Jin Man Kim, Hyung Joo Suh

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

This experiment was carried out to investigate characteristics of pork quality according to various producing district. The results of whole component analysis of pork according to diverse producing district were showed high level of fat content in Jeju island-belly and shoulder loin than other pork samples. And saturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 46.6 and 41.6%, respectively, and unsaturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 50.3 and 58.4%, respectively. Chungbuk-pork was relatively showed high level of cholesterol content than other pork samples. On the other hand, cholesterol contents of Jeju island-belly and shoulder loin of pork were showed 565.6 and 507.6 μg/g, respectively. Skatole contents of Jeju island-belly and shoulder loin of pork were showed low level (0.013 and 0.065 μg/g) than other pork samples. This results mean that Jeju island-belly and shoulder loin of pork have less order than other pork samples. The chewiness of texture that consumers feel the biggest difference in palatability of meat showed significantly high level (376.5 g) in Jeju island-belly of pork (p<0.05). This result represent that Jeju island-belly of pork have the best sense of the texture than other pork samples. L* (lightness) value of ground pork was generally showed high value in belly than shoulder-loin of pork. However, a* (redness) value of ground pork showed high value in shoulder-loin than belly of pork. And there was no significant difference in b* (yellowness) value among the samples (p>0.05). The results of sensory test (taste, flavor, texture and palatability) from pork according to various producing district showed good flavor and palatability in Jeju island-belly of pork but there was no significant difference among the samples (p>0.05).

Original languageEnglish
Pages (from-to)216-221
Number of pages6
JournalKorean Journal for Food Science of Animal Resources
Volume27
Issue number2
Publication statusPublished - 2007 Jun 1

Fingerprint

loins
shoulders
Meat
meat quality
pork
Islands
pork bellies
palatability
Red Meat
sampling
flavor
texture
fatty acid composition
cholesterol
skatole
Skatole
chewiness
unsaturated fatty acids
saturated fatty acids
Hypercholesterolemia

Keywords

  • Belly
  • Jeju island
  • Pork
  • Pork quality
  • Shoulder loin
  • Skatole

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science

Cite this

Meat quality of belly and shoulder loin according to various producing district. / Kim, Seong Yeong; Jung, Eun Young; Yuk, Jin Soo; Kim, Young Soon; Kim, Jin Man; Suh, Hyung Joo.

In: Korean Journal for Food Science of Animal Resources, Vol. 27, No. 2, 01.06.2007, p. 216-221.

Research output: Contribution to journalArticle

Kim, Seong Yeong ; Jung, Eun Young ; Yuk, Jin Soo ; Kim, Young Soon ; Kim, Jin Man ; Suh, Hyung Joo. / Meat quality of belly and shoulder loin according to various producing district. In: Korean Journal for Food Science of Animal Resources. 2007 ; Vol. 27, No. 2. pp. 216-221.
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abstract = "This experiment was carried out to investigate characteristics of pork quality according to various producing district. The results of whole component analysis of pork according to diverse producing district were showed high level of fat content in Jeju island-belly and shoulder loin than other pork samples. And saturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 46.6 and 41.6{\%}, respectively, and unsaturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 50.3 and 58.4{\%}, respectively. Chungbuk-pork was relatively showed high level of cholesterol content than other pork samples. On the other hand, cholesterol contents of Jeju island-belly and shoulder loin of pork were showed 565.6 and 507.6 μg/g, respectively. Skatole contents of Jeju island-belly and shoulder loin of pork were showed low level (0.013 and 0.065 μg/g) than other pork samples. This results mean that Jeju island-belly and shoulder loin of pork have less order than other pork samples. The chewiness of texture that consumers feel the biggest difference in palatability of meat showed significantly high level (376.5 g) in Jeju island-belly of pork (p<0.05). This result represent that Jeju island-belly of pork have the best sense of the texture than other pork samples. L* (lightness) value of ground pork was generally showed high value in belly than shoulder-loin of pork. However, a* (redness) value of ground pork showed high value in shoulder-loin than belly of pork. And there was no significant difference in b* (yellowness) value among the samples (p>0.05). The results of sensory test (taste, flavor, texture and palatability) from pork according to various producing district showed good flavor and palatability in Jeju island-belly of pork but there was no significant difference among the samples (p>0.05).",
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AB - This experiment was carried out to investigate characteristics of pork quality according to various producing district. The results of whole component analysis of pork according to diverse producing district were showed high level of fat content in Jeju island-belly and shoulder loin than other pork samples. And saturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 46.6 and 41.6%, respectively, and unsaturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 50.3 and 58.4%, respectively. Chungbuk-pork was relatively showed high level of cholesterol content than other pork samples. On the other hand, cholesterol contents of Jeju island-belly and shoulder loin of pork were showed 565.6 and 507.6 μg/g, respectively. Skatole contents of Jeju island-belly and shoulder loin of pork were showed low level (0.013 and 0.065 μg/g) than other pork samples. This results mean that Jeju island-belly and shoulder loin of pork have less order than other pork samples. The chewiness of texture that consumers feel the biggest difference in palatability of meat showed significantly high level (376.5 g) in Jeju island-belly of pork (p<0.05). This result represent that Jeju island-belly of pork have the best sense of the texture than other pork samples. L* (lightness) value of ground pork was generally showed high value in belly than shoulder-loin of pork. However, a* (redness) value of ground pork showed high value in shoulder-loin than belly of pork. And there was no significant difference in b* (yellowness) value among the samples (p>0.05). The results of sensory test (taste, flavor, texture and palatability) from pork according to various producing district showed good flavor and palatability in Jeju island-belly of pork but there was no significant difference among the samples (p>0.05).

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