Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

Person, R.C.; McKenna, D.R.; Griffin, D. B.; McKeith, F. K.; Scanga, J. A.; Belk, K. E.; Smith, G. C.; Savell, J. W.

doi:10.1016/j.meatsci.2004.12.012

Cited by 52 publications

(41 citation statements)

References 5 publications

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Section: Bacon Qualitymentioning

confidence: 99%

“…Bacon is scored according to lean content and slice thickness to identify premium quality slices [88]. Premium slices have greater than 50% lean content and are wider than 1.9 cm at all points [88]. Accordingly, bacon slices are graded as either number one slices, number two slices, or as ends and pieces [88].…”

Section: Bacon Qualitymentioning

confidence: 99%

“…Premium slices have greater than 50% lean content and are wider than 1.9 cm at all points [88]. Accordingly, bacon slices are graded as either number one slices, number two slices, or as ends and pieces [88]. Pork bellies that are classified below standard based on these characteristics represent a decrease in carcass value.…”

Section: Bacon Qualitymentioning

confidence: 99%

“…High levels of unsaturated fatty acids result in rapid oxidation which decreases shelf life [91]. Furthermore, high levels of unsaturated fatty acids in the diets also produce bacon which is smeary, separates and causes processing difficulties [88]. As discussed above, dietary fatty acid composition contributes to the carcass fatty acid composition; therefore, feeding more saturated dietary lipid sources will result in firmer carcass lipids with decreased IV [21].…”

Section: Carcass Lipid Qualitymentioning

confidence: 99%

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Impacts of Nutrition and Environmental Stressors on Lipid Metabolism

White¹,

Richert²,

Latour³

2013

Lipid Metabolism

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Section: Bacon Qualitymentioning

confidence: 99%

Section: Bacon Qualitymentioning

confidence: 99%

Section: Bacon Qualitymentioning

confidence: 99%

Section: Carcass Lipid Qualitymentioning

confidence: 99%

See 2 more Smart Citations

Impacts of Nutrition and Environmental Stressors on Lipid Metabolism

White¹,

Richert²,

Latour³

2013

Lipid Metabolism

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“…However, over the last 40 years, the decline in fat level of bellies has exceeded 29% (Person et al, 2005). Simultaneously, there has recently been an observable increase in the mass of ham of 19% and loin of 21%, but the mass of belly has remained almost constant (Stetzer and McKeith, 2003).…”

Section: Introductionmentioning

confidence: 99%

Factors affecting the tissues composition of pork belly

Duziński

Knecht

Lisiak

et al. 2015

Animal

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Bellies derived from the commercial population of pig carcasses are diverse in terms of tissue composition. Knowledge of the factors influencing it and the expected results, permits quick and easy evaluation of raw material. The study was designed to determine the factors affecting the tissues composition of pork bellies and to estimate their lean meat content. The research population (n = 140 pig carcasses) was divided into groups according to sex (gilts, barrows), half-carcass mass (<40, 40 to 43.9, 44 to 46.9, ⩾ 47 kg) and lean meat content class: S (⩾60%), E (55% to 60%), U (50% to 55%), R (<50%). Bellies were subjected to a detailed dissection. Half-carcass mass affected the levels of all the analysed parameters. The only exception was the mass of the fat with the skin in the 40 to 43.9 kg group, for which the value did not differ statistically between the two groups <40 and 44 to 46.9 kg. Decrease in lean meat content affected the growth of the fat and skin mass in a linear way. No differences were observed between class S and E in terms of belly muscle mass. A 0.37% higher share of belly in the half-carcass was found for barrows ( P < 0.001), although bellies issued from barrows were characterized by a higher proportion of fat with skin compared with gilts ( P = 0.02). Interactions were observed between sex and half-carcass mass, so the sex of heavy half-carcasses becomes an important determinant for conditioning the muscle content. Equations were calculated and allow a fast and highly accurate determination of the lean meat content in bellies, suggesting they may be used directly in the production line.

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Variability of Fresh Pork Belly Quality Evaluation Results Depends on Measurement Locations

2018

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The increase in pork demand has led to an especially high increase in demand for precisely quality-defined bellies. The aim of the study was to determine the influence of quality measurement location on the pork belly on the results of qualitative evaluation and then to recommend the main measurement locations required to determine the precise quality evaluation of the whole cut. The research material consisted of 92 fresh pork belly samples, each divided on 12 testing locations. The highest pH values were noted for M2 (5.74), M1 (5.70), and D3 (5.69) locations, as well as A4 (5.53; P ≤ 0.05) generating the most outliers. Location D2 was distinguished by generally obtaining the highest values for parameters L*, b*, C*, and H* and the lowest for a*; this was independent of the measurement side. The highest water holding capacity values were reported for D4 and D3 locations, and the lowest (about 7% lower than the maximal values) were obtained for A4 and A2 locations. The highest values for the cooking loss parameter were noted for D4, D1, and M4 (about 33%) locations, and the lowest values were observed for location M2 (only 22%). In the case of sensory evaluation between the analyzed locations, differences (P ≤ 0.05) were recorded for all parameters. It is recommended to evaluate belly quality using one location: A1 and M3 are most accurate. The highest position in the ranking for processing quality parameters was occupied by the middle locations: M4, M1, and M3. However, when consumers ranked important quality parameters, the highest positions were given to location A1 and then D3 and M2. From a practical point of view, it is highly recommended to take quality parameters from location A1, which is much easier to obtain, and obtaining samples from this location leads to the least damage to the structure of the whole commercial cut.

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Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

Cited by 52 publications

References 5 publications

Impacts of Nutrition and Environmental Stressors on Lipid Metabolism

Impacts of Nutrition and Environmental Stressors on Lipid Metabolism

Factors affecting the tissues composition of pork belly

Variability of Fresh Pork Belly Quality Evaluation Results Depends on Measurement Locations

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