Genetic analysis of pork bellies

Title
Genetic analysis of pork bellies
Publication Date
2004
Author(s)
Hermesch, Susanne
( author )
OrcID: https://orcid.org/0000-0002-9647-5988
Email: Susanne.Hermesch@une.edu.au
UNE Id une-id:skahtenb
O'Shea, John
Editor
Editor(s): Susanne Hermesch, Kim L Bunter, Ronald E Crump, Anna Hansson, Anthony L Henzell, Matias Suarez
Type of document
Conference Publication
Language
en
Entity Type
Publication
Publisher
University of New England, Animal Genetics and Breeding Unit
Place of publication
Armidale, Australia
UNE publication id
une:10730
Abstract
Pork bellies are one of the five major cuts from a pork carcase. In the Australian domestic market the belly portion of the middle has always been of great concern to manufacturers. The bacon rasher, as sold in the Australian market, requires a good meaty streak in the belly to be acceptable. The absence of this streak often leads to rejection and return of the product, and subsequent claims on the producer. The absence of a reasonable streak can also lead to watery pockets in the rasher and result in rejection by the consumer. The composition of pork bellies is also of concern for a number of overseas markets. The belly is not used for bacon manufacture but sold in strips for use in stir-fry type meals in the Singapore market. In Korea the belly is used for barbeques as well as in soup and general cooking. The amount of fat is not an issue but there is still a requirement for a prominent meaty streak. In the Japanese market, the belly is used for the production of bacon and so the presence of a well-defined streak and a higher proportion of lean meat to fat are important. In summary, the belly is a valuable cut of pig carcases with different markets having different requirements. In order to supply each market with the desired belly product it is necessary to be able to predict the composition of the belly and have a good understanding of the factors that influence belly composition. It is the aim of this paper to describe a camera-based measurement system for the prediction of the fat percentage of pork bellies and to present genetic parameters for different characteristics of pork bellies.
Link
Citation
Pig Genetics Workshop Notes: November 17-18, 2004, p. 47-58
Start page
47
End page
58

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