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Soladoye OP, Uttaro B, Zawadski S, Dugan MER, Gariépy C, Aalhus JL, Shand P, Juárez M. Compositional and dimensional factors influencing pork belly firmness. Meat Sci 2017; 129:54-61. [PMID: 28254695 DOI: 10.1016/j.meatsci.2017.02.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 02/03/2017] [Accepted: 02/06/2017] [Indexed: 10/20/2022]
Abstract
We explored various dimensional and compositional factors that can influence the perception of pork belly firmness. Bellies from 198 pigs of three different genotypes, two sexes, two slaughter weights and three different diets were recovered and belly firmness was assessed using the belly-flop angle and a 5-point scale subjective measurement. Dimensional and compositional factors were recorded on intact and sheet-ribbed bellies. Subjective belly score was negatively correlated with belly-flop angle (r=-0.89). Regression analysis accounted for 77 and 83% of the variability in subjective belly firmness and belly-flop angle measurement, respectively. Belly length, weight and width influenced both measures of belly firmness, but these effects were more important for the belly-flop angle. After correcting flop angle using belly length, the effect of belly weight disappeared and the effect of other traits was more like those observed for subjective scoring. Hence, undue effect of belly length should be corrected for if this set-up is to be implemented in commercial plants.
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Affiliation(s)
- O P Soladoye
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - B Uttaro
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - S Zawadski
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - M E R Dugan
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - C Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - J L Aalhus
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - P Shand
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - M Juárez
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
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Soladoye PO, Shand PJ, Aalhus JL, Gariépy C, Juárez M. Review: Pork belly quality, bacon properties and recent consumer trends. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-121] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Soladoye, P. O., Shand, P. J., Aalhus, J. L., Gariépy, C. and Juárez, M. 2015. Review: Pork belly quality, bacon properties and recent consumer trends. Can. J. Anim. Sci. 95: 325–340. Several factors can affect pork belly quality and, subsequently, bacon quality. Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. In as much as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products. Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability. Both objective and subjective measures have been explored in assessing belly quality, most of which use belly softness and fatty acid profile as yardsticks, whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity. Although consumers’ and producers’ quality perceptions seem to be in conflict, it is the responsibility of all stakeholders in the bacon industries to come together in ensuring a balanced approach to satisfy both parties along the production chain.
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Affiliation(s)
- P. O. Soladoye
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 5A8
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - P. J. Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 5A8
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - C. Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada J2S 8E3
| | - M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
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Lowe B, Bohrer B, Holmer S, Boler D, Dilger A. Effects of Retail Style or Food Service Style Packaging Type and Storage Time on Sensory Characteristics of Bacon Manufactured from Commercially Sourced Pork Bellies. J Food Sci 2014; 79:S1197-204. [DOI: 10.1111/1750-3841.12480] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2013] [Accepted: 02/28/2014] [Indexed: 11/28/2022]
Affiliation(s)
- B.K. Lowe
- Dept. of Animal Sciences; Univ. of Illinois; Urbana IL 61801 U.S.A
| | - B.M. Bohrer
- Dept. of Animal Sciences; Univ. of Illinois; Urbana IL 61801 U.S.A
| | - S.F. Holmer
- Smithfield Packing Inc; Smithfield VA 23430 U.S.A
| | - D.D. Boler
- Dept. of Animal Sciences; Univ. of Illinois; Urbana IL 61801 U.S.A
| | - A.C. Dilger
- Dept. of Animal Sciences; Univ. of Illinois; Urbana IL 61801 U.S.A
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Browne NA, Apple JK, Maxwell CV, Yancey JW, Johnson TM, Galloway DL, Bass BE. Alternating dietary fat sources for growing-finishing pigs fed dried distillers grains with solubles: II. Fresh belly and bacon quality characteristics1. J Anim Sci 2013; 91:1509-21. [DOI: 10.2527/jas.2012-5529] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- N. A. Browne
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - J. K. Apple
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - C. V. Maxwell
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - J. W. Yancey
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - T. M. Johnson
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - D. L. Galloway
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - B. E. Bass
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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Pompeu D, Wiegand BR, Evans HL, Rickard JW, Gerlemann GD, Hinson RB, Carr SN, Ritter MJ, Boyd RD, Allee GL. Effect of corn dried distillers grains with solubles, conjugated linoleic acid, and ractopamine (paylean) on growth performance and fat characteristics of late finishing pigs. J Anim Sci 2013; 91:793-803. [DOI: 10.2527/jas.2012-5257] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- D. Pompeu
- Department of Animal Sciences, University of Missouri, Columbia 65201
| | - B. R. Wiegand
- Department of Animal Sciences, University of Missouri, Columbia 65201
| | - H. L. Evans
- Department of Animal Sciences, University of Missouri, Columbia 65201
| | - J. W. Rickard
- Department of Animal Sciences, University of Missouri, Columbia 65201
| | - G. D. Gerlemann
- Department of Animal Sciences, University of Missouri, Columbia 65201
| | - R. B. Hinson
- Elanco Animal Health, Division of Eli Lilly and Company, Greenfield, IN 46140
| | - S. N. Carr
- Department of Animal Sciences, University of Missouri, Columbia 65201
| | - M. J. Ritter
- Elanco Animal Health, Division of Eli Lilly and Company, Greenfield, IN 46140
| | | | - G. L. Allee
- Department of Animal Sciences, University of Missouri, Columbia 65201
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McClelland KM, Rentfrow G, Cromwell GL, Lindemann MD, Azain MJ. Effects of corn distillers dried grains with solubles on quality traits of pork1,2,3. J Anim Sci 2012; 90:4148-56. [DOI: 10.2527/jas.2011-4779] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Effect of a high dose of CLA in finishing pig diets on fat deposition and fatty acid composition in intramuscular fat and other fat depots. Meat Sci 2012; 93:517-24. [PMID: 23273459 DOI: 10.1016/j.meatsci.2012.10.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 10/01/2012] [Accepted: 10/04/2012] [Indexed: 11/20/2022]
Abstract
Sixteen gilts were fed a control (4% of sunflower oil) or an experimental diet (4% conjugated linoleic acid (CLA) oil). CLA had no effect on intramuscular fat (IMF) content neither in longissimus thoracis (LT) nor in semimembranosus (SM) muscles but increased liver weight, reduced perirenal fat and tended to reduce backfat between the last 3th-4th lumbar vertebrae. Despite the fact that 9c,11t and 10t,12c CLA isomers were included in the same proportion in the diet, the 9c,11t and 9c,11c were the isomers more deposited in all tissues. Addition of CLA in the diet affected fatty acid composition in a tissue specific manner, increasing percentages of SFA in all tissues, reducing percentages of MUFA in LT and LT subcutaneous fat, and of PUFA in LT subcutaneous fat, liver and SM. The FA modification by dietary CLA in LT IMF was reflected in the different lipid fractions, SFA and MUFA mainly in the neutral lipid fraction, and PUFA in the polar fraction.
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Schlegel G, Ringseis R, Shibani M, Most E, Schuster M, Schwarz FJ, Eder K. Influence of a rumen-protected conjugated linoleic acid mixture on carcass traits and meat quality in young simmental heifers1. J Anim Sci 2012. [DOI: 10.2527/jas.2010-3617] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- G. Schlegel
- Institute of Animal Nutrition and Nutrition Physiology, Justus Liebig University Gießen, 35392 Gießen, Germany
| | - R. Ringseis
- Institute of Animal Nutrition and Nutrition Physiology, Justus Liebig University Gießen, 35392 Gießen, Germany
| | - M. Shibani
- Institute of Animal Nutrition and Nutrition Physiology, Justus Liebig University Gießen, 35392 Gießen, Germany
| | - E. Most
- Institute of Animal Nutrition and Nutrition Physiology, Justus Liebig University Gießen, 35392 Gießen, Germany
| | - M. Schuster
- Department of Quality Assurance and Analysis, Bavarian State Research Center for Agriculture, 85586 Poing, Germany
| | - F. J. Schwarz
- Institute of Animal Nutrition, Technical University of Munich, 85354 Freising, Germany
| | - K. Eder
- Institute of Animal Nutrition and Nutrition Physiology, Justus Liebig University Gießen, 35392 Gießen, Germany
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Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower Oil. ANNALS OF ANIMAL SCIENCE 2012. [DOI: 10.2478/v10220-012-0037-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower OilThe aim of the study was to investigate the impact of feeding pigs with different levels of conjugated linoleic acid (CLA) or sunflower oil (SFO) on the backfat fatty acid profile. The subjects of research were 60 crossbred gilts divided into 6 groups, which were fed different levels of conjugated linoleic acid or sunflower oil (0.5, 1.0 and 2.0%, respectively). All fatteners were kept and fed under standardized conditions. Animals were slaughtered at 95 kg of body weight. Fatty acid profile was determined in samples of backfat from each animal using gas chromatography. The significance of differences between groups was verified by Duncan's test. In the present study, a beneficial effect of adding CLA was that it reduced saturated fatty acids and increased unsaturated fatty acids in the adipose tissue (backfat) of pigs as compared to fatteners receiving SFO. The amount of monounsaturated fatty acids in the backfat decreased with increasing amounts of CLA or SFO. Modifying the fatty acid profile of pig backfat through addition of CLA or SFO would be beneficial to the health of consumers because relatively large amounts of fat pork, including backfat, are added to the sausages.
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Rickard JW, Wiegand BR, Pompeu D, Hinson RB, Gerlemann GD, Disselhorst R, Briscoe ME, Evans HL, Allee GL. The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methods. Meat Sci 2012; 90:643-52. [PMID: 22062121 DOI: 10.1016/j.meatsci.2011.10.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2011] [Revised: 10/14/2011] [Accepted: 10/16/2011] [Indexed: 11/24/2022]
Abstract
The objective of this study was to evaluate dietary corn distiller's dried grains with solubles (DDGS), ractopamine hydrochloride (RAC), and conjugated linoleic acid (CLA) on growth performance, carcass and fat quality, and shelf-life of fresh pork from finishing pigs. Barrows (n=72) were fed one of eight treatments consisting of two diet sources (corn-soy and corn-soy+20% DDGS), two levels of RAC (0 and 7.4ppm), and two levels of CLA (0 and 0.6%) for 28days. Loins were portioned (n=3) into one of three storage conditions (fresh, cold, frozen); each followed with seven days of retail display. Feeding RAC improved ADG and G:F (P<0.05), whereas DDGS decreased belly fat firmness (P<0.05). Dietary DDGS increased total polyunsaturated fatty acids in jowl and belly samples and increased Iodine Value (IV) (P<0.05), but addition of CLA decreased IV. Dietary DDGS, RAC, or CLA had minimal impact on pork quality following varied storage methods.
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Affiliation(s)
- J W Rickard
- Division of Animal Sciences, University of Missouri, Columbia, MO, 65211, United States.
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Apple JK, Sawyer JT, Maxwell CV, Yancey JWS, Frank JW, Woodworth JC, Musser RE. Effects of L-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oil1. J Anim Sci 2011; 89:2878-91. [DOI: 10.2527/jas.2011-3933] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Compositional and instrumental firmness variations within fresh pork bellies. Meat Sci 2011; 88:472-80. [DOI: 10.1016/j.meatsci.2011.01.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2010] [Revised: 01/25/2011] [Accepted: 01/27/2011] [Indexed: 11/18/2022]
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Cordero G, Isabel B, Menoyo D, Daza A, Morales J, Piñeiro C, López-Bote C. Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue. Meat Sci 2010; 85:235-9. [DOI: 10.1016/j.meatsci.2010.01.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2009] [Revised: 01/07/2010] [Accepted: 01/08/2010] [Indexed: 11/29/2022]
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Jiang ZY, Zhong WJ, Zheng CT, Lin YC, Yang L, Jiang SQ. Conjugated linoleic acid differentially regulates fat deposition in backfat and longissimus muscle of finishing pigs1. J Anim Sci 2010; 88:1694-705. [DOI: 10.2527/jas.2008-1551] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Meadus WJ, Duff P, Uttaro B, Aalhus JL, Rolland DC, Gibson LL, Dugan MER. Production of docosahexaenoic acid (DHA) enriched bacon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:465-472. [PMID: 19924860 DOI: 10.1021/jf9028078] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
North American consumers interested in improving their health through diet perceive red meat as a source of too much saturated and unhealthy fat in the diet. The purpose of this trial was to produce bacon enriched with the long-chain omega-3 fatty acid, docosahexaenoic acid (DHA). In this 25 day study, pigs were fed a standard finisher diet of canola, pea, corn, and barley, mixed with DHA, added in the form of alga biomass. Bacon content of DHA was increased to 97 mg/100 g when 1 g of DHA was added to a kilogram of feed. The pigs fed the highest diet level of alga biomass, containing 0.29% DHA, produced bacon with approximately 3.4 mg of DHA/g and 1.2% of the fat as omega-3 fatty acids. Feed to gain was significantly improved, and carcass quality was unaffected. However, problems of off-odors and off-flavors were reported in the bacon from the taste panel survey. Polyunsaturated fat and potential unsaturated fat oxidation as indicated by malonaldehyde levels were significantly higher in the pigs fed the higher concentrations of DHA.
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Affiliation(s)
- William Jon Meadus
- Lacombe Research Center, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1.
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