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Kang S, Gang G, Go GW. Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science. Food Sci Biotechnol 2024; 33:23-31. [PMID: 38186625 PMCID: PMC10767089 DOI: 10.1007/s10068-023-01429-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/22/2023] [Accepted: 08/31/2023] [Indexed: 01/09/2024] Open
Abstract
Pork is the most consumed meat in South Korea, and pork belly is the preferred cut. However, pork production cannot meet the demand, leading to a heavy reliance on imports, particularly for pork bellies. In contrast, low-fat cuts face oversupply problems owing to low demand and export challenges. Pork belly fat content varies with breed, sex, growth rate, and fatty acid composition. Western countries favor higher fat saturation for processed products, whereas South Koreans prefer grilled or roasted bellies. Excessive consumption of high-fat pork cuts like pork belly, which is rich in saturated fatty acids, can increase the risk of severe diseases, highlighting the importance of reducing saturated fat intake and increasing the consumption of monounsaturated fatty acids and polyunsaturated fatty acids to mitigate these risks. The pork industry and public health sector should diversify production, promote leaner pork, and raise awareness about the implications of excessive pork consumption.
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Affiliation(s)
- Sumin Kang
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Republic of Korea
| | - Gyoungok Gang
- Department of Food Science and Nutrition, Pukyong National University, Busan, 48513 Republic of Korea
| | - Gwang-woong Go
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Republic of Korea
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Lee YE, Lee HJ, Kim M, Yoon JW, Ryu M, Jo C. Analysis on difference of consumer's evaluation on visual features of pork cuts. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:614-625. [PMID: 34189509 PMCID: PMC8203998 DOI: 10.5187/jast.2021.e58] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/13/2021] [Accepted: 03/15/2021] [Indexed: 12/05/2022]
Abstract
This study investigates how visual appearance of pork cuts affects consumer
preference. Images of pork belly, Boston butt, and loin were chosen on the basis
of visible fattiness and used to analyze consumers’ perception of the
appearance of each pork cut. Meat color and visible fat proportion of images of
pork cuts were analyzed by the researchers before conducting the survey. A total
of 211 pork eaters evaluated the pork cuts based on appearance (lightness of
color, redness, visible fat proportion, and fat distribution), preferability,
and overall acceptability. Also, muscle pieces from different pork cuts were
taken and the relative area composition of muscle fibers was measured. Based on
survey results, correlation between visual traits and preferences of each pork
cut was analyzed. The survey results showed that preferred pork appearance
varied as per each individual’s favorite pork cut. Also, the respondents
evaluated visual characteristics and preference for each pork cut differently
possibly due to the different visual characteristics of each cut. Correlation
analysis between visual traits and preference indicated that overall
acceptability of pork cuts was mainly influenced by fat preference, followed by
color preference. Fat and color preferences for each pork cut were affected by
various visual attributes including redness, lightness of color, visible fat
proportion, and fat distribution, but their effects were considerably varied
among different pork cuts. Thus, Korean consumers perceived and assessed pork
appearance using various quality cues but the evaluation depended on which cut
was being observed.
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Affiliation(s)
- Yee Eun Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Minsu Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ji Won Yoon
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Minkyung Ryu
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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