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Jo K, Lee S, Jeong HG, Lee DH, Kim HB, Seol KH, Kang S, Jung S. Prediction of cooking loss of pork belly using quality properties of pork loin. Meat Sci 2022; 194:108957. [PMID: 36058092 DOI: 10.1016/j.meatsci.2022.108957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/28/2022]
Abstract
The predictability of cooking loss in pork belly using the quality properties of pork loin was investigated. Pork belly at the 6th thoracic vertebra and pork loin at the 14th thoracic vertebra from 120 pork carcasses were used in this study. Quality properties, such as pH, proximate composition, color (L*, a*, and b* values), and cooking loss were measured. Linear regression analysis showed that the L*, a*, and b* values of pork loin were significant variables for predicting the cooking loss of pork belly (P < 0.05). However, the adjusted correlation coefficient (R2) of the linear regression was 0.51. Logistic regression analysis for the prediction of cooking loss groups (low, middle, and high) of pork belly, with the L*, a*, and b* values as the independent variables, resulted in 84% concordance. Pork carcasses can be sorted based on the cooking loss groups of pork belly by using the color parameters of pork loin.
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Affiliation(s)
- Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Hyung Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Dae-Hyun Lee
- Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Hyeun Bum Kim
- Department of Animal Resources Science, Dankook University, Cheonan 16890, Republic of Korea
| | - Kuk-Hwan Seol
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Sunmoon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
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Park Y, Ko E, Park K, Woo C, Kim J, Lee S, Park S, Kim YA, Park G, Choi J. Correlation between the Korean pork grade system and the amount of
pork primal cut estimated with AutoFom III. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:135-142. [PMID: 35174348 PMCID: PMC8819317 DOI: 10.5187/jast.2021.e135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/22/2021] [Accepted: 12/09/2021] [Indexed: 11/20/2022]
Abstract
It is impossible to know the amount of pork primal cut by pig carcass grade which
is determined only by carcass weight and backfat thickness in the Korean Pig
Carcass System. The aim of this study was to investigate the correlation between
the pig carcass grade and the amount of pork primal cut estimated with AutoFom
III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded
with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin,
tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III.
Regression equations for seven primal cuts according to each grade were derived.
There were significant differences among the three carcass grades due to
heteroscedasticity variance (p < 0.0001). Three
regression equations were derived from AutoFom III estimation of primal cuts
according to carcass grades. The coefficient of determination of the regression
equation was 0.941 for grade 1+, 0.982 for grade 1, and 0.993 for
grade 2. Regression equations obtained from this study are suitable for AutoFom
III software, a useful tool for the analysis of each pig carcass grade in the
Korean Pig Carcass Grade System. The high reliability of predicting the amount
of primal cut with AutoFom III is advantageous for the management of
slaughterhouses to optimize their product sorting in Korea.
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Affiliation(s)
- Yunhwan Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Eunyoung Ko
- Dodram Pig Farmers
Cooperative, Incheon 17405, Korea
| | | | - Changhyun Woo
- Dodram Pig Farmers
Cooperative, Incheon 17405, Korea
| | - Jaeyoung Kim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Sanghun Lee
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Sanghun Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Yun-a Kim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Gyutae Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Jungseok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
- Corresponding author: Jungseok Choi, Department of
Animal Science, Chungbuk National University, Cheongju 28644, Korea. Tel:
+82-43-261-2551, E-mail:
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Bloom Time Effect Depends on Muscle Type and May Determine the Results of pH and Color Instrumental Evaluation. Animals (Basel) 2021; 11:ani11051282. [PMID: 33947084 PMCID: PMC8146694 DOI: 10.3390/ani11051282] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary The color of fresh pork is a very important feature, both for the meat industry and especially for direct consumers. Consumers often relate color to the freshness and quality of pork. Quality evaluation of fresh pork intended for sale or processing seems to be a priority task for meat plants due to the expectations of modern consumers. Meat can be characterized as a mixture of different chemical components, each of which contributes to its quality either independently or in combination with other ingredients. The complexity of muscle structure and the tasks performed by individual muscles may contribute to uneven color distribution. The presented results are an important contribution to the rapid and precise instrumental evaluation of pH and color. The information may be particularly important for meat plants, which, by introducing such an evaluation, allow consumers to additionally verify the product. Abstract The aim of this study was to determine the effect of 30 min bloom time and the type of muscle on pH and color parameters together with the possibility of estimating these measurements. The research material consisted of 270 samples from 6 muscle types: LD—Longissimus dorsi, LL—Longissimus lumborum, IL—Iliacus, SEM—Semimembranosus, CT—Cutaneous trunci, LTD—Latissimus dorsi. Measurements included pH and color of fresh pork at 0 min, and after 30 min bloom time. Bloom time influenced all analyzed parameters, although to a varying effect, depending on the muscle type. The lowest pH values were noted for dorsal-located muscles (LD, LL), then in the ham area (IL, SEM), and the highest values of the location on the side surface of the carcass (CT, LTD). The large increase in the proportion of L* and a* was observed for CT muscle (20–30%, the highest of all observed) and LTD (20–25%); for LD and LL the largest growth changes were observed for parameters b* (15–20%) and H* (20–30%). The lowest number of strong correlations was noted for LD and CT muscles, and the largest for SEM. A very good fit (R2 > 0.90) of regression equations was achieved in 7 cases. The presented results are an important contribution to the rapid and precise instrumental evaluation of pH and color.
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Barducci RS, Zhou ZY, Wormsbecher L, Roehrig C, Tulpan D, Bohrer BM. The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry. Transl Anim Sci 2019; 4:331-338. [PMID: 32704993 PMCID: PMC7200452 DOI: 10.1093/tas/txz169] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Accepted: 10/21/2019] [Indexed: 11/13/2022] Open
Abstract
This study aimed to examine the correlation of carcass weight, fat depth, muscle depth, and predicted lean yield in commercial pigs. Data were collected on 850,819 pork carcasses from the same pork processing facility between October 2017 and September 2018. Hot carcass weight was reported following slaughter as a head-on weight; while fat and muscle depth were measured with a Destron PG-100 probe and used for the calculation of predicted lean yield based on the Canadian Lean Yield (CLY) equation [CLY (%) = 68.1863 - (0.7833 × fat depth) + (0.0689 × muscle depth) + (0.0080 × fat depth2) - (0.0002 × muscle depth2) + (0.0006 × fat depth × muscle depth)]. Descriptive statistics, regression equations including coefficients of determination, and Pearson product moment correlation coefficients (when assumptions for linearity were met) and Spearman's rank-order correlation coefficients (when assumptions for linearity were not met) were calculated for attributes using SigmaPlot, version 11 (Systat Software, Inc., San Jose, CA). Weak positive correlation was observed between hot carcass weight and fat depth (r = 0.289; P < 0.0001), and between hot carcass weight and muscle depth (r = 0.176; P < 0.0001). Weak negative correlations were observed between hot carcass weight and predicted lean yield (r = -0.235; P < 0.0001), and between fat depth and muscle depth (r = -0.148; P < 0.0001). Upon investigation of relationships between fat depth and predicted lean yield, and between muscle depth and predicted lean yield using scatter plots, it was determined that these relationships were not linear and therefore the assumptions of Pearson product moment correlation were not met. Thus, these relationships were expressed as nonlinear functions and Spearman's rank-order correlation coefficients were used. A strong negative correlation was observed between fat depth and predicted lean yield (r = -0.960; P < 0.0001), and a moderate positive correlation was observed between muscle depth and predicted lean yield (r = 0.406; P < 0.0001). Results from this dataset revealed that hot carcass weight was generally weakly correlated (r < |0.35|) with fat depth, muscle depth, and predicted lean yield. Therefore, it was concluded that there were no consistent weight thresholds where pigs were fatter or heavier muscled.
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Affiliation(s)
- Robson S Barducci
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Ziyu Y Zhou
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | | | | | - Dan Tulpan
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, Canada
| | - Benjamin M Bohrer
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00143-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Janiszewski P, Borzuta K, Lisiak D, Grześkowiak E, Stanisławski D. Prediction of primal cuts by using an automatic ultrasonic device as a new method for estimating a pig-carcass slaughter and commercial value. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an15625] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The objective of the present work was to develop regression equations to estimate the percentage, weight (in g) and lean meat content (in %) of the primal cuts of a pig carcass by using Auto-Fom and to estimate the commercial value of the carcass on the slaughter line in a meat-processing plant. The research was conducted on 168 pig carcasses. From the whole pork carcass, only the most valuable cuts (i.e. belly, ham, loin, neck and shoulder) and also meat content in ham and shoulder were weighed at a 100 g accuracy and the percentage of each cut in carcass was calculated. Loin ‘eye’ height and belly-muscle thickness were also measured. The regression equations for the prediction of the primal-cut weights and their percentages in the pig carcasses were derived using the partial least-square procedure. The developed equations include 70 variables that are standard measurements taken with an Auto-Fom device. These equations have a satisfactory accuracy rate and are useful in estimating the yield of the elements, especially for loin, ham and belly content. Belly-muscle thickness (R2 = 0.98) and the percentage of meat in the ham (R2 = 0.93) can be estimated with a high precision. It was confirmed that the developed equations may be used in the current Auto-Fom software.
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Choi JS, Kwon KM, Lee YK, Joeng JU, Lee KO, Jin SK, Choi YI, Lee JJ. Application of AutoFom III equipment for prediction of primal and commercial cut weight of Korean pig carcasses. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:1670-1676. [PMID: 30056685 PMCID: PMC6127587 DOI: 10.5713/ajas.18.0240] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Accepted: 06/05/2018] [Indexed: 11/27/2022]
Abstract
Objective This study was conducted to enable on-line prediction of primal and commercial cut weights in Korean slaughter pigs by AutoFom III, which non-invasively scans pig carcasses early after slaughter using ultrasonic sensors. Methods A total of 162 Landrace, Yorkshire, and Duroc (LYD) pigs and 154 LYD pigs representing the yearly Korean slaughter distribution were included in the calibration and validation dataset, respectively. Partial least squares (PLS) models were developed for prediction of the weight of deboned shoulder blade, shoulder picnic, belly, loin, and ham. In addition, AutoFom III’s ability to predict the weight of the commercial cuts of spare rib, jowl, false lean, back rib, diaphragm, and tenderloin was investigated. Each cut was manually prepared by local butchers and then recorded. Results The cross-validated prediction accuracy (R2cv) of the calibration models for deboned shoulder blade, shoulder picnic, loin, belly, and ham ranged from 0.77 to 0.86. The R2cv for tenderloin, spare rib, diaphragm, false lean, jowl, and back rib ranged from 0.34 to 0.62. Because the R2cv of the latter commercial cuts were less than 0.65, AutoFom III was less accurate for the prediction of those cuts. The root mean squares error of cross validation calibration (RMSECV) model was comparable to the root mean squares error of prediction (RMSEP), although the RMSECV was numerically higher than RMSEP for the deboned shoulder blade and belly. Conclusion AutoFom III predicts the weight of deboned shoulder blade, shoulder picnic, loin, belly, and ham with high accuracy, and is a suitable process analytical tool for sorting pork primals in Korea. However, AutoFom III’s prediction of smaller commercial Korean cuts is less accurate, which may be attributed to the lack of anatomical reference points and the lack of a good correlation between the scanned area of the carcass and those traits.
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Affiliation(s)
- Jung Seok Choi
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Ki Mun Kwon
- Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | | | - Jang Uk Joeng
- Dodram Pig Farmers Service Co., Ltd., Icheon 17405, Korea
| | | | - Sang Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Yang Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Jae Joon Lee
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea
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Knecht D, Duziński K, Jankowska-Mąkosa A. Pork ham and belly quality can be estimated from loin quality measurements? Meat Sci 2018; 145:144-149. [PMID: 29982066 DOI: 10.1016/j.meatsci.2018.06.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 04/17/2018] [Accepted: 06/21/2018] [Indexed: 10/28/2022]
Abstract
The aim of the study was to determine the relationships between the quality evaluation of loin and the quality evaluation of ham and belly from the same carcasses for trying to predict the quality parameters of ham and belly based on measurements made on the loin. The research material consisted of 105 pork carcasses, from which three elements were cut and marked: loin, ham and belly. Quality evaluation included: pH, color, water holding capacity (WHC), cooking loss (CL), and sensory analysis. All designated quadratic equations were characterized by low R2 values from 0.06 to 0.43 for ham and from 0.00 to 0.28 for belly. However, it is possible to predict the quality parameters of ham or belly with different levels of accuracy (R2 from 0.50 to 0.92 - depending on the measurement and the element), using measurements selected from all those tested on the loin. Those loin quality measurements most frequently used in equations were chewiness and CL.
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Affiliation(s)
- Damian Knecht
- Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38C, 51- 630 Wroclaw, Poland
| | - Kamil Duziński
- Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38C, 51- 630 Wroclaw, Poland.
| | - Anna Jankowska-Mąkosa
- Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38C, 51- 630 Wroclaw, Poland
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Knecht D, Jankowska-Mąkosa A, Środoń S, Duziński K. The influence of housing and feeding systems on selected fattening and slaughter parameters of finishing pigs with different genotypes. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16390] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of the present study was to demonstrate the influence of housing and feeding systems on selected fattening and slaughter parameters of finishers with different genotypes. The experimental population consisted of 1200 finishers in three genetic variants from the Landrace (L), Large White (LW), Duroc (D) and Pietrain (P) breeds: 400 finishers L × [D × P] genotype, 400 finishers LW × [D × P] genotype and 400 finishers [L × LW] × [D × P] genotype. Subgroups were isolated for each genetic variant with the experimental factors: housing system (slatted floor or deep litter) and feeding system (dry or liquid). Selected fattening parameters were analysed: final liveweight (kg), mortality (%), average daily gain (g/day) and feed conversion ratio (kg/kg gain). Additionally, slaughter parameters were analysed: carcass weight (kg), height of longissimus dorsi (LD) muscle (mm), backfat thickness (mm) and lean meat content (%). The housing system strongly affected the final liveweight, average daily gain and carcass weight. To a lesser degree, this factor determined the mortality, feed conversion ratio, height of LD muscle, backfat thickness and lean meat content. The feeding system substantially affected almost all fattening parameters, except for the mortality. Statistical analysis of slaughter parameters showed that the impact of the feeding system was confirmed statistically only in terms of carcass weight. Genotype largely determined the final liveweight, average daily gain, carcass weight and lean meat content. Taking into account interactions of all factors, the most favourable effect in terms of production was to fattening four-way crossbreeds [L × LW] × [D × P] on slatted floors and fed by liquid feeding.
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Knecht D, Jankowska-Mąkosa A, Duziński K. The Effect of Production Size and Pre-Slaughter Time on the Carcass Parameters and Meat Quality of Slaughtered Finisher Pigs. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12239] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Damian Knecht
- Institute of Animal Breeding; Wroclaw University of Environmental and Life Sciences; Chelmonskiego Wroclaw Poland
| | - Anna Jankowska-Mąkosa
- Institute of Animal Breeding; Wroclaw University of Environmental and Life Sciences; Chelmonskiego Wroclaw Poland
| | - Kamil Duziński
- Institute of Animal Breeding; Wroclaw University of Environmental and Life Sciences; Chelmonskiego Wroclaw Poland
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Knecht D, Duziński K, Lisiak D. Accuracy of estimating the technological and economic value of pig carcass primal cuts with an optical-needle device. CANADIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1139/cjas-2015-0048] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The aim of this study was to demonstrate the possibility of using CGM-device measurements for the precise estimation of lean-meat content, the real technological and economic value of ham and loin. The experiment was carried out in two stages: the dissection (n = 136) and the industrial cutting (n = 298). Lean-meat content in carcasses was defined with a CGM device, where the thicknesses of the musculus longissimus dorsi (M2) and backfat (with the skin) (T2) were measured. The strongest correlations were achieved for the T2 measurement and the share of skin with fat or muscles in ham and loin. The strongest correlations for M2 were noted for muscle content in ham and loin. Measurements for M2 positively correlated with all the elements of the technological cutting of ham and loin, but negatively with T2 measurements, in terms of commercial value. The highest values, regardless of the point of measurement, were noted for boneless loin (loin) and ham 4D (ham). The highest estimating accuracy was noted for dissection and technological cutting of loin compared with ham. The results of the study suggest that the current classification device should be modified and improved for the evaluation of the real commercial value of the carcass.
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Affiliation(s)
- D. Knecht
- Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38C, 51-630 Wroclaw, Poland
| | - K. Duziński
- Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38C, 51-630 Wroclaw, Poland
| | - D. Lisiak
- Division of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Jubilerska 4, 04-190 Warsaw, Poland
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Knecht D, Duziński K. The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics. Arch Anim Breed 2016. [DOI: 10.5194/aab-59-51-2016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. This study was designed to determine the ratio of ham and loin in half-carcasses and the tissue composition of these cuts. The research material consisted of 140 pig carcasses. The experimental materials were derived from the Polish commercial population of fattener pigs. Genetic material representing the most commonly slaughtered fatteners in Poland. Fatteners for the study came from several suppliers. All fatteners were kept in similar farms complying with principles of animal welfare. The right half-carcasses were divided into different groups, regardless of sex, half-carcass mass, back fat thickness and lean meat content class. Ham and loin obtained from carcasses were subjected to a detailed dissection, and the percentage of ham and loin in the carcass and the overall percentage of of the cuts in relation to the entire half-carcass were calculated. Gilts were characterized by a higher content of ham in half-carcasses than barrows (P ≤ 0.01). The increase in back fat thickness reduced the content of ham in half-carcasses and increased the content of loin (P ≤ 0.01). A similar trend was shown for the lean meat content class parameter. Additionally, interaction (P ≤ 0.01) between back fat thickness and meat content with respect to the percentage content of loin in carcasses was noted. Gilts were characterised by about a 1.38 % higher proportion of muscles in the ham (P ≤ 0.05) and a 0.47 % lower proportion of intermuscular fat (P ≤ 0.01). An average increase of five point in back fat thickness increases the amount of subcutaneous fat with skin (P ≤ 0.01) and intermuscular fat (P ≤ 0.01) and reduces muscle (P ≤ 0.01) and bone (P ≤ 0.05 and P ≤ 0.01) levels. The interaction of percentage content of muscles in ham was observed (P = 0.04). The meat content class of carcasses did not only affect the level of bones in ham. It was confirmed that sex affected all the analysed dissection elements of the loin. Back fat thickness and meat content classes were present in almost identical amounts in loin tissues (P ≤ 0.05 and P ≤ 0.01). Half-carcass mass showed a strong negative correlation with bone content in ham and loin (r = −0.35 and r = −0.21, respectively). Back fat thickness and meat content strongly and inversely correlated with the content of ham and loin in half-carcasses (r = −0.41 and r = 0.59 for back fat thickness; r = 0.66 and r = −0.57 for lean meat content). Close and inverse correlations of back fat thickness and lean meat content were observed with regard to their content in ham and loin (P ≤ 0.01).
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Abstract
Bellies derived from the commercial population of pig carcasses are diverse in terms of tissue composition. Knowledge of the factors influencing it and the expected results, permits quick and easy evaluation of raw material. The study was designed to determine the factors affecting the tissues composition of pork bellies and to estimate their lean meat content. The research population (n=140 pig carcasses) was divided into groups according to sex (gilts, barrows), half-carcass mass (<40, 40 to 43.9, 44 to 46.9, ⩾47 kg) and lean meat content class: S (⩾60%), E (55% to 60%), U (50% to 55%), R (<50%). Bellies were subjected to a detailed dissection. Half-carcass mass affected the levels of all the analysed parameters. The only exception was the mass of the fat with the skin in the 40 to 43.9 kg group, for which the value did not differ statistically between the two groups <40 and 44 to 46.9 kg. Decrease in lean meat content affected the growth of the fat and skin mass in a linear way. No differences were observed between class S and E in terms of belly muscle mass. A 0.37% higher share of belly in the half-carcass was found for barrows (P<0.001), although bellies issued from barrows were characterized by a higher proportion of fat with skin compared with gilts (P=0.02). Interactions were observed between sex and half-carcass mass, so the sex of heavy half-carcasses becomes an important determinant for conditioning the muscle content. Equations were calculated and allow a fast and highly accurate determination of the lean meat content in bellies, suggesting they may be used directly in the production line.
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