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Albano-Gaglio M, Zomeño C, Tejeda JF, Brun A, Gispert M, Marcos B, Font-I-Furnols M. Pork belly quality variation and its association with fatness level. Meat Sci 2024; 213:109482. [PMID: 38471359 DOI: 10.1016/j.meatsci.2024.109482] [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: 11/21/2023] [Revised: 01/21/2024] [Accepted: 03/05/2024] [Indexed: 03/14/2024]
Abstract
Belly is a very popular pork cut composed of different layers of fat and muscle tissue. This work aims to investigate the effect of belly fatness on the morphological, mechanical (firmness) and compositional characteristics of fresh pork bellies and the distribution of the fat within the belly slice. A total of 182 bellies, selected to ensure variability of fatness, sexes and genotypes, were scanned by computed tomography (CT) to determine the fat content which, together with the genotype, led to the formation of 5 classes: F1 class below 26%, F2 class from 26% to 33.9%, and F3 class above 33.9% of fat content from common commercial crossbred pigs; F4 class with an average fatness of 47.3% from pure Duroc pigs; and last, F5 class with 62.6% average fat content from Iberian×Duroc pigs. The distribution of the fat in the central belly slice obtained by CT revealed important differences by region although the fat content was proportional to the overall fatness of the belly. Both belly weight and belly firmness increased with higher fatness. In bellies from common commercial pigs, an increase of SFA and MUFA and a decrease of PUFA as fatness increased was observed. This study highlights variations in belly characteristics among different fat classes, indicating considerable differences in the quality of bellies currently available in the market. This may influence producers and consumers acceptability such that fat content could be considered as a quality criterion to pre-classify bellies and better match the raw product with its final destination.
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Affiliation(s)
- M Albano-Gaglio
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - C Zomeño
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - J F Tejeda
- UEX- Escuela de Ingenierías Agrarias, Av. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - A Brun
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - M Gispert
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - B Marcos
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - M Font-I-Furnols
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain.
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2
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Kim H, Lee J, Jeong S, Lee S, Hong GP. Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation. Meat Sci 2024; 208:109393. [PMID: 37979345 DOI: 10.1016/j.meatsci.2023.109393] [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: 08/08/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/20/2023]
Abstract
In this study, the effect of high pressure (HP) pretreatment on the stability of pork loins during supercooling (SC) preservation was investigated, and the freshness and postmortem metabolism of pork loins preserved by SC was evaluated. Based on the differential scanning calorimetry (DSC), the peak enthalpies of 200 MPa treatment were lower than those of 50 MPa treatment (P < 0.05). For the nuclear magnetic resonance (NMR) relaxometry, extramyofibrillar water in pork loins was decreased with increasing intermyofibrillar water at >100 MPa (P < 0.05). Compared to unpressurized control all HP treatment had less α-helix structure while random coil was dominated from the Fourier transform infrared (FTIR) spectroscopy (P < 0.05). A 200 MPa was selected to estimate the relationship between HP pretreatment and stability of SC preservation of pork loins. The HP-treated pork loins showed high stability during SC preservation under the relatively low temperature algorithm. Compared to fresh control, HP pretreatment caused physicochemical changes of pork loins which did not recover even after 2 weeks of preservation. Nevertheless, HP followed by SC preservation was able to reduce property changes better than pork loins preserved by normal refrigeration. According to the analyses of transmission electron microscopy (TEM), the HP pretreatment influenced the postmortem biochemical metabolism of pork loins, however, it did not affect the freshness and quality parameters of pork loins due to the subsequently applied low preservation temperature of SC. Therefore, this study demonstrated that moderate HP pretreatment was a potential pretreatment for SC preservation of pork loins.
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Affiliation(s)
- Honggyun Kim
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Jiseon Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Sungmin Jeong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Suyong Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Geun-Pyo Hong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
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Joo ST, Lee EY, Son YM, Hossain MJ, Kim CJ, Kim SH, Hwang YH. Aging mechanism for improving the tenderness and taste characteristics of meat. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1151-1168. [PMID: 38616883 PMCID: PMC11007300 DOI: 10.5187/jast.2023.e110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 04/16/2024]
Abstract
Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.
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Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Yu-Min Son
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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Lee SY, Lee DY, Mariano EJ, Yun SH, Lee J, Park J, Choi Y, Han D, Kim JS, Joo ST, Hur SJ. Study on the current research trends and future agenda in animal products: an Asian perspective. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1124-1150. [PMID: 38616880 PMCID: PMC11007299 DOI: 10.5187/jast.2023.e121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/31/2023] [Accepted: 10/31/2023] [Indexed: 04/16/2024]
Abstract
This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, "meat quality" and "probiotics" were the most common, followed by "antioxidants", which have been extensively studied in the past, and "cultured meat", which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles' findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.
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Affiliation(s)
- Seung Yun Lee
- Division of Animal Science, Division of
Applied Life Science (BK21 Four), Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Jr Mariano
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Hyeon Yun
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jinmo Park
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Yeongwoo Choi
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dahee Han
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jin Soo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seon-Tea Joo
- Division of Animal Science, Division of
Applied Life Science (BK21 Four), Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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Yin L, Xu M, Huang Q, Zhang D, Lin Z, Wang Y, Liu Y. Nutrition and Flavor Evaluation of Amino Acids in Guangyuan Grey Chicken of Different Ages, Genders and Meat Cuts. Animals (Basel) 2023; 13:ani13071235. [PMID: 37048491 PMCID: PMC10093250 DOI: 10.3390/ani13071235] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/31/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
The composition and content of amino acids in foodstuffs have a vital impact on the nutritional value and taste. With the aim of understanding the nutrition and flavor of Guangyuan grey chicken, the composition and content of amino acids in the pectoralis and thigh muscle of chickens at the age of 90 d, 120 d and 150 d were determine using liquid chromatography–tandem mass spectrometry (LC-MS/MS) and an amino acid analyzer. A total of 17 amino acids were detected both in pectoralis and thigh muscle via the amino acid analyzer, of which the content of glutamate was the highest. Additionally, 21 deproteinized free amino acids were detected via LC-MS/MS. Among all samples, the content of glutamine in thigh muscle was the highest. The content of histidine in the pectoralis was the highest. In terms of the flavor amino acids (FAAs), the umami-taste and sweet-taste amino acids were higher in the thigh muscle of 120 d male chicken. From the perspective of protein nutrition, the essential amino acid was higher in pectoral muscle, and the composition was better. The results of the amino acid score showed that the content of leucine and valine were inadequate in Guangyuan grey chicken. Collectively, the content of amino acid in Guangyuan grey chicken was affected by age, gender and meat cut. This study confirms that meat of chicken in different ages, genders, and cuts presents different nutritional values and flavors owing to the variation of amino acids content.
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Affiliation(s)
- Lingqian Yin
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Mingxu Xu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Qinke Huang
- Guangyuan Municipal Bureau of Agriculture and Rural Affairs, Guangyuan 628000, China
| | - Donghao Zhang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhongzhen Lin
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Yan Wang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Yiping Liu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
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Jo K, Lee S, Jeong HG, Lee DH, Yoon S, Chung Y, Jung S. Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin. Food Sci Anim Resour 2023; 43:113-123. [PMID: 36789198 PMCID: PMC9890360 DOI: 10.5851/kosfa.2022.e64] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/29/2022] [Accepted: 11/08/2022] [Indexed: 11/27/2022] Open
Abstract
This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r2 value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r2 value was 0.7, with pH, CIE L*, CIE b*, moisture, and protein content as the explanatory variables. In 30 pork loins, electrical conductivity was additionally measured, and as a result of linear regression analysis for predicting cooking loss, the highest adjust-r2 value was 0.646 with electrical conductivity measured at 40 Hz, with pH and color as the explanatory variables. Ordinal logistic regression analysis was performed to predict the three grades (low, middle, and high) of loin cooking loss using pH, color, and 40 Hz electrical conductivity as the explanatory variables, and the percent concordance was 93.8%. In conclusion, the addition of electrical conductivity as an explanatory variable did not increase the prediction accuracy of the linear regression model for predicting cooking loss; however, it was demonstrated that it is possible to predict and classify the cooking loss grade of pork loin through quality properties that can be measured quickly and easily.
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Affiliation(s)
- Kyung Jo
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Dae-Hyun Lee
- Department of Biosystems Machinery
Engineering, Chungnam National University, Daejeon 34134,
Korea
| | - Sangwon Yoon
- Fish Genetics and Breeding Research
Center, National Institute of Fisheries Science, Geoje 53334,
Korea,Department of Bio-AI Convergence, Chungnam
National University, Daejeon 34134, Korea
| | - Yoonji Chung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea,Corresponding author: Samooel
Jung, Division of Animal and Dairy Science, Chungnam National University,
Daejeon 34134, Korea, Tel: +82-42-821-5774, Fax: +82-42-825-9754,
E-mail:
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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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