Quantifying the influence of iodine value on pork quality

Pork belly composition and bacon cooking performance are primary considerations for overall belly quality. To date, no technology exists to objectively measure these attributes simultaneously. Lab-based measurements of these characteristics are laborious, destructive, and time-consuming. Rapid evaporative ionization mass spectrometry (REIMS) is a novel, in-situ analysis measuring the metabolomic profile. This study’s objective was to analyze the effect of diet and sex on belly composition and bacon yield, and evaluate REIMS as a real-time predictor of pork belly quality and fat composition, valuing hogs based on objective measurements to improve product composition and quality. Pork bellies (N=526) from pigs fed 3 diets with varying levels of predicted iodine value (IVP) were analyzed for bacon yield, fat shattering, slice distortion, shrink, fatty acid composition, iodine value (IV), and REIMS. Diets altered bacon yield, fatty acid composition and IV of bellies creating a diverse population for REIMS analysis. Canonical correlations of fatty acids and REIMS mass bins were used to create a model which then categorized individual samples into “Excellent”, “Great”, “Good”, and “Poor” quality groups using scores from REIMS mass bins. Groups exhibited differences in #1 and #2 slices (P<0.01), shatter score (P<0.01), saturated, monounsaturated, and polyunsaturated fatty acids (SFA; P<0.01, MUFA; P<0.01, PUFA; P<0.01), and resultant calculated IV (P<0.01). Notably, the model trained from the metabolomic profile categorized a test set of data into original quality groups with an overall accuracy of 62%, with only 1 individual being misclassified by greater than 1 quality group difference (0.20%). Additionally, regression analysis of REIMS data estimated IV with an accuracy of 86%. These data suggest the ability of REIMS to improve composition and quality of pork products by sending market signals based on objective measurements of quality and composition resulting from feeding practices and genetics.

Author dc:creator

• Frobose, Hannah Marie

Contributors dc:contributor

• Brooks, J. Chance
• Legako, Jerrad
• Devin Gredell
• Petry, Amy
• Woerner, Dale R.

• Pork
• Quality
• Mass Spectrometry
• Belly
• Composition
• Diet
• Iodine Value

Statement dc:rights

• Access is not restricted.

Language dc:language

eng

Handle dc:identifier.uri

https://hdl.handle.net/2346/89238

OAI identifier oai:identifier

oai:tdl-ir.tdl.org:2346/89238