Seong Pil-Nam, Kim Hyun-Wook, Kim Dong Gyun, Jo Kyung, Jung Samooel, Hoa Van-Ba
Animal Resources Food Tech Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.
Food Sci Anim Resour. 2025 May;45(3):947-963. doi: 10.5851/kosfa.2025.e29. Epub 2025 May 1.
Recently, consumers have complained about being served over-fat pork belly on social forums; therefore, providing information about the excess fat of belly slices is necessary for meat traders and consumers. Wholesale-ready bellies of commercial pigs (66 gilts and 41 barrows) including quality grade 1 (n=55), quality grade 1 (n=24), and quality grade 2 (n=28) were used to evaluate the fat level and trimmed excessive fat of retail-ready pork belly slices by the quality grade. Each belly was prepared into 18 slices corresponding to 12 thoracic vertebrae (5-16 thoracic vertebrae) and 6 lumbar vertebrae (1-6 lumbar vertebrae). The excessive fat in slices was trimmed following the government's guidelines, and expressed as a trimming loss percentage. The fat level in each slice was analyzed using a FoodScan. When gender factor was ignored, no differences in fat level were found among the quality grade categories for all slices. When gender was considered an influencing factor, the fat level in almost barrow belly slices was higher (by 5%-6%) than in gilts, especially in the quality grade 1 and quality grade 2 (p<0.05). In all quality grades, the highest excessive fat was found in slices at 12-14 thoracic vertebrae (7.28%-11.55%), and the lowest (0.59%-5.25%) was found at the lumbar vertebras. Most of the barrow belly slices had a significantly (p<0.05) higher trimming loss than gilts in all 3 quality grades. These findings suggest that an adjustment of belly wholesale prices or following the government's cutting guidelines to ensure the interests of both traders and consumers is needed.
最近，消费者在社交论坛上抱怨买到了脂肪过多的五花肉；因此，向肉类贸易商和消费者提供有关五花肉片脂肪过量的信息很有必要。本研究使用了商业猪的待批发五花肉（66头小母猪和41头阉公猪），包括质量等级1（n = 55）、质量等级1（n = 24）和质量等级2（n = 28），按质量等级评估零售用五花肉片的脂肪水平并修剪多余脂肪。每块五花肉对应12个胸椎（第5 - 16胸椎）和6个腰椎（第1 - 6腰椎）切成18片。按照政府指导方针修剪切片中的多余脂肪，并表示为修剪损失百分比。使用FoodScan分析每片的脂肪水平。当忽略性别因素时，所有切片的质量等级类别之间脂肪水平没有差异。当将性别视为影响因素时几乎所有阉公猪五花肉片的脂肪水平都比小母猪高（5% - 6%），尤其是在质量等级1和质量等级2中（p<0.05）。在所有质量等级中，第12 - 14胸椎处的切片多余脂肪最高（7.28% - 11.55%），腰椎处最低（0.59% - 5.25%）。在所有3个质量等级中，大多数阉公猪五花肉片的修剪损失显著高于小母猪（p<0.05）。这些发现表明需要调整五花肉批发价格或遵循政府的切割指导方针，以确保贸易商和消费者双方的利益。
