Pork belly quality variation and its association with fatness level
M Albano-Gaglio1, C Zomeño1, J F Tejeda2
1IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain.
Meat Science
|March 12, 2024
Summary
Pork belly fatness significantly impacts its texture, composition, and fat distribution. Higher fat content correlates with increased weight and firmness, influencing consumer acceptance and product quality.
Area of Science:
- Animal Science
- Food Science
- Meat Science
Background:
- Pork belly is a popular cut with layered fat and muscle.
- Understanding the influence of fatness on pork belly quality is crucial for the industry.
Purpose of the Study:
- To investigate how belly fatness affects morphological, mechanical, and compositional traits.
- To analyze fat distribution within pork belly slices across different fatness levels.
Main Methods:
- Computed tomography (CT) scanning of 182 pork bellies to determine fat content.
- Classification of bellies into 5 fat classes based on fat percentage and genotype.
- Analysis of fatty acid profiles (SFA, MUFA, PUFA) in relation to fatness.
Main Results:
- Belly weight and firmness increase with higher fat content.
- Fat distribution varies by region but is proportional to overall fatness.
- Increased fatness in commercial pigs correlates with higher SFA/MUFA and lower PUFA.
Conclusions:
- Pork belly characteristics significantly differ across fat classes.
- Fat content is a key differentiator of pork belly quality, impacting market value.
- Fat content can be used to pre-classify bellies for specific end-uses.
