Hoa Van-Ba, Seol Kukhwan, Seo Hyunwoo, Kang Sunmoon, Kim Yunseok, Seong Pilnam, Moon Sungsil, Kim Jinhyoung, Cho Soohyun
Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea.
Sunjin Meat Research Center, Ansung 17532, Korea.
Food Sci Anim Resour. 2021 Mar;41(2):224-236. doi: 10.5851/kosfa.2020.e91. Epub 2021 Mar 1.
The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1 (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.
本研究的目的是调查质量等级（QG）对猪肚和猪肩肉的理化成分及食用品质特性的影响。72头生长育肥杂交猪被屠宰，其胴体根据韩国猪肉胴体分级系统进行分级。根据分级标准，胴体被分为：QG 1组（n = 23）、QG 1组（n = 23）和QG 2组（n = 26）。宰后24小时，从QG组收集猪肚和猪肩肉切块，用于肉质、风味化合物和食用品质特性分析。结果表明，两种切块类型中QG间的脂肪含量差异约为2%。QG对所有质量性状均无影响：猪肚或猪肩肉的烹饪损失、pH值和颜色（p>0.05）。鉴定出35种风味化合物，主要包括脂肪酸氧化/降解衍生产物（如醛类），仅有少量美拉德反应衍生产物（如含硫和含氮化合物）。然而，QG对猪肚和猪肩肉的风味特征有轻微影响。关于感官品质，未发现QG对猪肚和猪肩肉切块的所有食用品质特性（颜色、风味、多汁性、嫩度和可接受性）有影响（p>0.05）。因此，可以得出结论，当前的猪肉胴体分级标准并未反映猪肚和猪肩肉切块的真实品质和价值。
