Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices.

Abstract

This study evaluated the correlation between hot carcass weight (HCW), back fat thickness (BFT), and fatness of whole pork belly and belly slices. Pork bellies were obtained from 50 barrows and 50 gilts. The fat content (v/v) of the whole pork belly and belly slices was measured using computer tomography and hyperspectral image analysis, respectively. Barrows and gilts showed significant differences only for HCW (p<0.05). The fat content of pork belly slices varied with location and was the highest at the 10^th thoracic vertebra (TV). Although no significant difference was observed in the fat content between the belly slices of the 6^th TV and the 12^th-14^th TVs (p>0.05), a difference in the fat distribution was observed. HCW and BFT were significantly correlated with the fat content of whole pork belly, but not with the fat content of pork belly slices. Therefore, HCW and BFT are not suitable for monitoring the fatness of pork belly slices, and further research on the factors that can be used for monitoring the fatness of pork belly is necessary.