ArticleFood science of animal resources2021
Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades.
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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Who cites it
11 citing papers in PubMed.
- Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles.Foods (Basel, Switzerland) · 2026Article
- Evolution of instrumental flavor profiles in pork with salted vegetable during frozen storage revealed by GC-IMS, E-nose, and E-tongue.Frontiers in nutrition · 2026Article
- Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade.Food science of animal resources · 2025Article
- Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage.Foods (Basel, Switzerland) · 2025Article
- Relationship between the pH ofFood chemistry: X · 2024Article
- Quality Variation of Pork Bellies by Cutting Manner and Quality Grade.Foods (Basel, Switzerland) · 2024Article
- Effects of cooking methods on aroma formation in pork: A comprehensive review.Food chemistry: X · 2023Review
- Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig.Foods (Basel, Switzerland) · 2023Article
- Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition.Animal bioscience · 2023Article
- The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs.Frontiers in microbiology · 2023Review
- Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage.Food science of animal resources · 2021Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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Registered trials
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