Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters

Eun A. Lee; Ji Hoon Kang; Jin Hyung Cheong; Kyung Chul Koh; Woo Min Jeon; Jee Hwan Choe; Ki Chang Hong; Jun Mo Kim

doi:10.1016/j.meatsci.2017.11.012

Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters

Eun A. Lee, Ji Hoon Kang, Jin Hyung Cheong, Kyung Chul Koh, Woo Min Jeon, Jee Hwan Choe, Ki Chang Hong, Jun Mo Kim

* Honorary professors

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

Abstract

The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r = 0.458, and 0.654, respectively). Section 7 was identified as the best section for the evaluation of pork belly based on the muscle area in every vertebra. A stepwise regression showed that cutaneous trunci muscle (CTM) had an r ² of 0.624 in the model, and supplementation with the other muscles yielded an r ² of 0.784. Therefore, we propose that a prediction equation could be developed for a certain area in the belly for the evaluation of pork belly quantity and quality. The results could be applied to select breeding stock using techniques such as ultrasound with the aim of producing hogs with large as well as lean bellies.

Original language	English
Pages (from-to)	92-97
Number of pages	6
Journal	Meat Science
Volume	137
DOIs	https://doi.org/10.1016/j.meatsci.2017.11.012
Publication status	Published - 2018 Mar 1

Keywords

Belly parameter
Belly quality
Belly quantity
Pork belly evaluation
Prediction

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2017.11.012

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@article{19bac97968b3488c940372558fe01fdb,

title = "Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters",

abstract = " The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r = 0.458, and 0.654, respectively). Section 7 was identified as the best section for the evaluation of pork belly based on the muscle area in every vertebra. A stepwise regression showed that cutaneous trunci muscle (CTM) had an r 2 of 0.624 in the model, and supplementation with the other muscles yielded an r 2 of 0.784. Therefore, we propose that a prediction equation could be developed for a certain area in the belly for the evaluation of pork belly quantity and quality. The results could be applied to select breeding stock using techniques such as ultrasound with the aim of producing hogs with large as well as lean bellies. ",

keywords = "Belly parameter, Belly quality, Belly quantity, Pork belly evaluation, Prediction",

author = "Lee, {Eun A.} and Kang, {Ji Hoon} and Cheong, {Jin Hyung} and Koh, {Kyung Chul} and Jeon, {Woo Min} and Choe, {Jee Hwan} and Hong, {Ki Chang} and Kim, {Jun Mo}",

note = "Funding Information: This work was financially supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Agri-Bio Industry Technology Development Program, which is funded by the Ministry of Agriculture, Food and Rural Affairs (No. 111050 ), and carried out with the support of 2017 the RDA Fellowship Program of the NIAS and “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01187601 )”, Rural Development Administration , Republic of Korea. Publisher Copyright: {\textcopyright} 2017",

year = "2018",

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doi = "10.1016/j.meatsci.2017.11.012",

language = "English",

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pages = "92--97",

journal = "Meat Science",

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T1 - Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters

AU - Lee, Eun A.

AU - Kang, Ji Hoon

AU - Cheong, Jin Hyung

AU - Koh, Kyung Chul

AU - Jeon, Woo Min

AU - Choe, Jee Hwan

AU - Hong, Ki Chang

AU - Kim, Jun Mo

N1 - Funding Information: This work was financially supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Agri-Bio Industry Technology Development Program, which is funded by the Ministry of Agriculture, Food and Rural Affairs (No. 111050 ), and carried out with the support of 2017 the RDA Fellowship Program of the NIAS and “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01187601 )”, Rural Development Administration , Republic of Korea. Publisher Copyright: © 2017

PY - 2018/3/1

Y1 - 2018/3/1

N2 - The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r = 0.458, and 0.654, respectively). Section 7 was identified as the best section for the evaluation of pork belly based on the muscle area in every vertebra. A stepwise regression showed that cutaneous trunci muscle (CTM) had an r 2 of 0.624 in the model, and supplementation with the other muscles yielded an r 2 of 0.784. Therefore, we propose that a prediction equation could be developed for a certain area in the belly for the evaluation of pork belly quantity and quality. The results could be applied to select breeding stock using techniques such as ultrasound with the aim of producing hogs with large as well as lean bellies.

AB - The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r = 0.458, and 0.654, respectively). Section 7 was identified as the best section for the evaluation of pork belly based on the muscle area in every vertebra. A stepwise regression showed that cutaneous trunci muscle (CTM) had an r 2 of 0.624 in the model, and supplementation with the other muscles yielded an r 2 of 0.784. Therefore, we propose that a prediction equation could be developed for a certain area in the belly for the evaluation of pork belly quantity and quality. The results could be applied to select breeding stock using techniques such as ultrasound with the aim of producing hogs with large as well as lean bellies.

KW - Belly parameter

KW - Belly quality

KW - Belly quantity

KW - Pork belly evaluation

KW - Prediction

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DO - 10.1016/j.meatsci.2017.11.012

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VL - 137

SP - 92

EP - 97

JO - Meat Science

JF - Meat Science

ER -

Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters

Abstract

Keywords

ASJC Scopus subject areas

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