ArticleAnimal bioscience2021
Meat quality characteristics of pork bellies in relation to fat level.
Article in Animal bioscience, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed.
- Putting Pork on the Menu: Consumers' Acceptability of Pork Meals with and Without Naturally Wood-Smoked Bacon.Foods (Basel, Switzerland) · 2026Article
- Production Yield and Meat Quality Characteristics of Six Pork Head Cuts from Commercial Crossbred Pigs.Foods (Basel, Switzerland) · 2026Article
- Effect of variety differences on the meat quality traits and flavour of donkey meat based on transcriptomic and metabolomic analysis.Food chemistry. Molecular sciences · 2026Article
- Feasibility of UsingFoods (Basel, Switzerland) · 2025Review
- Article
- Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat.Food science of animal resources · 2025Article
- The Quality Traits of Pork Belly and Impact Factors of Quality.Food science of animal resources · 2025Review
- Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients.Food science of animal resources · 2025Article
- Muscle Characteristics Comparison Analysis Reveal Differences in the Meat Quality and Nutritional Components of Three Shanghai Local Pig Breeds.Foods (Basel, Switzerland) · 2025Article
- Meat yield and quality characteristics of Woori heukdon pigs as affected by dietary amino acids and chromium supplementation.Journal of animal science and technology · 2025Article
- Performance, carcass, and pork traits in barrows and gilts slaughtered over 130 kg: insights from a Brazilian perspective.Translational animal science · 2025Article
- Transcriptomic profiling of backfat and muscle in Lijiang pigs with divergent body size across growth stages.Scientific reports · 2024Article
- Identification of Single Nucleotide Polymorphisms Through Genome-Wide Association Studies of pH Traits in Goose Meat.Biology · 2024Article
- Quality Variation of Pork Bellies by Cutting Manner and Quality Grade.Foods (Basel, Switzerland) · 2024Article
- Automatic Quality Assessment of Pork Belly via Deep Learning and Ultrasound Imaging.Animals : an open access journal from MDPI · 2024Article
- Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies.Foods (Basel, Switzerland) · 2024Article
- Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile.Foods (Basel, Switzerland) · 2024Article
- Sustainable pig diets: partial grain replacement with former food products and its impact on meat quality.Journal of animal science · 2024Article
- Comparative analysis of meat quality of Laiwu black, Minxinan black and Hyla rabbits.Archives animal breeding · 2024Article
- Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors.
Funding
Abstract
objectivePork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies.
methodsSeventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties.
resultsThe HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05).
conclusionThe high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.
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