Hostname: page-component-78c5997874-94fs2 Total loading time: 0 Render date: 2024-11-15T09:24:11.220Z Has data issue: false hasContentIssue false
  • English
  • Français

Fluctuation and criteria of porcine fat firmness

Published online by Cambridge University Press:  13 March 2007

T. Nishioka  and
M. Irie
T. Nishioka*
Affiliation:
Agricultural, Food and Environmental Sciences Research Centre of Osaka Prefecture, Habikino-shi 583-0862, Japan
M. Irie
Affiliation:
Faculty of Agriculture, University of Miyazaki, Miyazaki-shi 889-2192, Japan
*
†E-mail: [email protected]
Get access

Abstract

Fat quality, in particular, firmness is a main contributor to meat appearance, shelf life, taste, and human health. The current study was conducted to examine the fluctuation and criteria of porcine fat firmness. Several physiochemical methods were performed on 237 porcine perirenal fat samples that were obtained randomly from a commercial market. The relationship between perirenal fat and the middle subcutaneous fat layer was investigated to predict carcass fat quality. Each physiochemical property of the perirenal fat showed considerable variation as a 40-fold difference in firmness was observed between the most extreme samples. Differences between these extremes were 19°C in melting point, 0·0043 for refractive index, and 18 g per 100 g fatty acid methyl esters for saturated fatty acids (SFA) concentration. Strong curvilinear relationships were found between Instron and sensory firmness scores (R=0·90–0·96, no.=24). On the basis of these relationships, classification of the perirenal fats obtained from the commercial market was defined. Fats possessing firmness values of less than 7 N have undesirable fat quality, whereas fat samples with values greater than 16 N were not popular in the market. From these data, we conclude that fats of 7–16 N in firmness value were preferred by consumers. Firmness values of perirenal fat samples correlated significantly with the stearic acid (C18:0) and SFA concentrations of samples of the middle subcutaneous fat layer (r=0·68, 0·57, P<0·01). These results indicate that there are wide fluctuations in the porcine fat quality, and that fats ranging in Instron firmness values between 7 and 16 N are most acceptable to consumers. And, subcutaneous fat may prove to be a valuable indicator of whole body pork fat quality.

Keywords

fatfirmnesspigsquality
Type
Research Article
Information
Animal Science , Volume 82 , Issue 6 , December 2006 , pp. 929 - 935
Copyright
Copyright © British Society of Animal Science 2006

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Association of Official Analytical Chemists (1975) Official methods of analysis, 12th edition. AOAC, Arlington, VA.Google Scholar
Cameron, N. D., Enser, M. B. (1991) Fatty acid composition of lipid in Longissimus Dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Science 29: 295–307.CrossRefGoogle ScholarPubMed
Choi, N. J., Enser, M., Wood, J. D., Scollan, N. D. (2000) Effect of breed on the deposition in beef muscle and adipose tissue of dietary n-3 polyunsaturated fatty acids. Animal Science 71: 509–519.CrossRefGoogle Scholar
Eggert, J. M., Belury, M. A., Kempa-Steczko, A., Mills, S. E., Schinckel, A. P. (2001) Effects of conjugated linoleic acid on the belly firmness and fatty acid composition of genetically lean pigs. Journal of Animal Science 79: 2866–2872.CrossRefGoogle ScholarPubMed
Gatlin, L. A., See, M. T., Larick, D. K., Lin, X., Odle, J. (2002) Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality. Journal of Nutrition 132: 3105–3112.CrossRefGoogle ScholarPubMed
Irie, M. (2002) Evaluation methods for pork quality. The Japanese Journal of Swine Science 39: 221–254.CrossRefGoogle Scholar
Irie, M. (1988) Influences of supplementary soybean oil and kapok meal on characteristics of porcine fat. The Japanese Journal of Swine Science 25: 125–132.CrossRefGoogle Scholar
Irie, M. (2000) Pig feeding experiments with (raw) municipal garbage. In Miriyouyukibutsushigenno Shiryouriyou handbook (ed. Abe, A., Yoshida, N., Imai, A., Yamamoto, H.), pp. 293–297Science Forum, Tokyo.Google Scholar
Irie, M., Ohmoto, K. (1985) Hardening effect of kapok meal on fat of pigs fed with diet rich in linoleic acid. The Japanese Journal of Swine Science 22: 168–173.Google Scholar
Irie, M., Ohmoto, K. (1982) Studies on physical characteristics and techniques for evaluation in porcine soft fat. The Japanese Journal of Swine Science 19: 165–170.Google Scholar
Irie, M., Ohmoto, K., Sakimoto, M. (1984) Effects of cyclopropenoid fatty acids on soft fat pork. Syokunikuni Kansuru Josei Kenkyu Tyousa Seika Houkokusyo 2: 182–189.Google Scholar
Irie, M., Oka, A., Iwaki, F. (2003) Fibre-optic method for estimation of bovine fat quality. Journal of the Science of Food and Agriculture 83: 483–486.CrossRefGoogle Scholar
Irie, M., Sakimoto, M., Ohmoto, K. (1983) Effect of diets on oxidative stability of porcine fat. The Japanese Journal of Swine Science 20: 19.Google Scholar
Lopez-Bote, C. J., Isabel, B., Daza, A. (2002) Partial replacement of poly- with monounsaturated fatty acids and vitamin E supplementation in pig diets: effect on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness. Animal Science 75: 349–358.CrossRefGoogle Scholar
Maw, S. J., Fowler, V. R., Hamilton, M., Petchey, A. M. (2003) Physical characteristics of pig fat and their relation to fatty acid composition. Meat Science 63: 185–190.CrossRefGoogle ScholarPubMed
Nishioka, T., Irie, M. (2005) Evaluation method for firmness and stickiness of porcine perirenal fat. Meat Science 70: 399–404.CrossRefGoogle ScholarPubMed
Noguchi, T. (1981a) Criterion for soft fat pigs with a refractometer. Kumiai Chikusan Gijutsu 4: 29–35.Google Scholar
Noguchi, T. (1981b) Production of soft fat pigs and physiochemical properties of their fat depots. Kumiai Chikusan Gijutsu 3: 42–46.Google Scholar
Ohmoto, K., Irie, M., Nishimura, K. (1985) Standard measurements for determination of porcine soft fat. Syokunikuni Kansuru Josei Kenkyu Tyousa Seika Houkokusyo 3: 156–164.Google Scholar
Ohtake, Y. (1983a) Characteristic features of lipids from soft fat pork. The Japanese Journal of Zootechnical Science 54: 80–89.Google Scholar
Ohtake, Y. (1983b) Differences in some characteristics of porcine muscle lipids and adipose tissue lipids from different depot sites. The Japanese Journal of Zootechnical Science 54: 165–171.Google Scholar
Pettigrew, J. E., Esnaola, M. A. (2001) Swine nutrition and pork quality: A review. Journal of Animal Science 79: suppl.E316–E342.CrossRefGoogle Scholar
Shidara, O., Iwamoto, E. (2004) Effects of feeding of food wastes discarded from supermarket on growth and meat quality of growing-finishing pigs. Kinki Chugoku Shikoku Agricultural Research 4: 41–46.Google Scholar
Statistical Packages for the Social Sciences (2001) 11.0J for Windows. SPSS, Chicago, IL.Google Scholar
Thiel-Cooper, R. L., Parrish, F. C. Jr, Sparks, J. C., Wiegand, B. R., Ewan, R. C. (2001) Conjugated linoleic acid changes swine performance and carcass composition. Journal of Animal Science 79: 1821–1828.CrossRefGoogle ScholarPubMed
Wood, J. D., Enser, M. (1997) Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78: S49–S60.CrossRefGoogle ScholarPubMed
Wood, J. D., Jones, R. C. D., Bayntun, J. A., Dransfield, E. (1985) Backfat quality in boars and barrows at 90 kg live weight. Animal Production 40: 481–487.Google Scholar
Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., Enser, M. (2004) Effects of fatty acids on meat quality: a review. Meat Science 66: 21–32CrossRefGoogle ScholarPubMed