Work

The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics

Year: 2024

Type: article

Abstract: This study assessed the effect of boning processing method (hot vs. cold) on pork belly morphological and mechanical traits and the evolution of these traits during refrigerated storage postmortem (PM). A total of 14 crossbred pigs were slaughtered and their carcasses and bellies processed under two conditions: hot boning ( n = 14, right sides of carcasses cut immediately after slaughter) and cold boning ( n = 14, left sides of carcasses cut 24 h PM). Morphological and mechanical evaluations were made at 1-, 5-, 24- and 48-h PM on the hot-boned bellies, and at 24 and 48 h on the cold-boned ones. Compared to the cold-boned bellies, the hot-boned ones were shorter, wider and thicker ( P < 0.01), with greater firmness (flop distance and angle) ( P < 0.001) and cohesiveness (skin-fat separation) ( P < 0.05 in the dorsal and central sections). At 48 h PM, hot-boned bellies had a thicker skin ( P < 0.001) and softer subcutaneous fat in the dorsal-cranial and central sections (finger scores and compression textural test) ( P < 0.05). Morphological and mechanical traits for hot-boned bellies confirmed an intense shortening and hardening (increased firmness and cohesiveness), and a slight yield loss from 1 to 24 h PM. From 24 to 48 h PM, there was a certain flattening in hot-boned bellies that was associated with a slight softening (reduced firmness). Although a larger sample may be needed to corroborate these findings, they demonstrate the impact of carcass processing method and refrigerated storage time on belly quality. This may be useful for the pork industry for obtaining the desired type of belly. • Boning processing method influences belly shape, firmness and cohesiveness. • Boning early postmortem produced shorter, thicker and firmer bellies. • Subcutaneous fat firmness is less affected by boning processing method. • Time postmortem is a relevant factor for bellies processed in hot conditions. • The skin plays an important role in belly morphology and mechanical characteristics.

Source: Meat Science

DOI: 10.1016/j.meatsci.2024.109632

Authors: Cristina Zomeño, Michela Albano-Gaglio, Albert Brun, Begonya Marcos, Maria Font-i-Furnols

Institution: Institute of Agrifood Research and Technology

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,290