MEAT PROCESSING

Introduction
Meat quality is undoubtedly important to all consumers and is an important factor
in determining the value of meat. Consumers' perception of meat quality is generally
conducted with the prediction of meat quality by intrinsic and extrinsic quality cues at the
purchase stage, and the experience with the consumption (Grunert, Bredahl, & Brunsø,
2004). Intrinsic attributes include color, marbling, and fat lumps, and extrinsic attributes
include price, place of purchase, packaging, origin, brand, and information on animal
production (animal welfare, diet, and organic production) (Grunert et al., 2004). The
major attribute of experience is the eating quality of the meat. The consistency of
experience quality, along with the predicted quality of meat, determine consumer
satisfaction and future purchase of meat (Henchion, McCarthy, & Resconi, 2017).
However, the consumer's prediction of meat quality with the limited intrinsic and
extrinsic cues results in the discrepancy between expected and experienced meat
quality (Grunert et al., 2004). Therefore, accurate predictive analysis of meat quality,
especially quality grade as an extrinsic cue, for consumers is emphasized in the meat
industry.
Pork belly is an important economic part among primal cuts (Choe, Yang, Lee, & Go,
2015; Knecht, Duziński, & Jankowska-Makosa, 2018). Pork belly is highly preferred due
to its excellent flavor, tenderness, and juiciness in South Korea and is used as a raw
material for bacon, a popular processed meat worldwide (Choe et al., 2015; Kim et al.,
2022). In South Korea, fresh pork belly is commonly grilled or roasted, and a consumer
survey of 1500 people showed that the most important quality properties of cooked pork
belly favorably influencing the eating quality were flavor (41%), juiciness (28%), and
tenderness (15%) in sequence (data not published). Bryhni et al. (2002) also found that
flavor, juiciness, and tenderness are important attributes of pork eating quality. The
prediction of meat flavor may be difficult because flavor is generated by complex
chemical reactions among various flavor precursors that generally differ based on
breed, gender, age, feed, and aging periods (Khan, Jo, & Tariq, 2015; Mottram, 1998).
Juiciness is the mouth feeling of moisture during chewing of meat, and is therefore
strongly related to the moisture content in meat and is partially affected by the fat
content (Aaslyng, Bejerholm, Ertbjerg, Bertram, & Andersen, 2003). The juiciness of
pork can be predicted based on the cooking loss because of the high correlation
between juiciness and cooking loss in pork (Aaslyng et al., 2003; Ngapo & Gariepy,
2008). Therefore, grading the quality of pork belly based on cooking loss can provide
information to enable consumers to predict the eating quality of pork belly.
Pork belly consists of multiple muscles and intermuscular fat layers, where
individual muscles are not large enough to measure the quality properties such as pH
and color, which are general parameters for estimating pork quality (Jin & Yim, 2022;
Soladoye, Shand, Aalhus, Grariepy, & Juarez, 2015). Because of these morphological
properties, direct analysis of the quality properties of pork belly for predicting the
cooking loss is difficult. Traditionally, pork loin has been used to evaluate the quality of
pork carcasses because it is a large muscle, i.e., the longissimus dorsi (LD) (Knecht et
al., 2018). Previous studies have reported inconsistent results in predicting the quality of
pork belly based on the quality properties of pork loin. Arkfeld et al. (2016) found
significant variability in the quality of pork loin and fresh bellies.

The aim of this activity is to determine the appearance, tenderness, aroma,

juiciness, saltiness and general acceptability using different herbs and spices.

Methodology:
This activity discusses the procedure and spices that were being used. The class
of 2 BSA-F had their activity in cooking lechon belly last December 15, 2023. The class
divided their class into 2 and had their collection to buy the ingredients for the lechon
belly activity.

INGREDIENTS
Pork Belly
Salt
Pepper
Magic Sarap
Lemon Grass
Garlic
Onion
Soy Sauce
Onion Leaves
Pepsi
Step 1
Group 2 divided their group and had their assigned task. Half of the group 2 washed the
pig, they removed the dirt and the teats of the pig.
Step 2
Next, the other students rubbed the pig with salt, pepper, and soy sauce inside and out.
Step 3
After that, they stuffed the belly with lemon grass, crushed garlic, onion and the onion
leaves, finish with sewing the belly with threads.
Step 4
Then they skewed the pig with mid-sized bamboo stick.
Step 5
The boys roasted the pig over hot charcoal, and turned it until the meat is tender and
crispy.
Step 6
Lastly, they served the lechon and chopped into pieces.

Results of the Sensory Evaluation

The result was evaluated by the staff from the department of Animal Science.
The 3 professors liked the lechon belly from group 2, where they prefer the taste,
texture, the appearance, aroma and juiciness of the belly.

Documentation from Preparation, Grilling and Taste Test (Sensory Evaluation)

Reference
Prediction of cooking loss of pork belly using quality properties of pork loin -
ScienceDirect