Composition of Pork Bellies. II. Compositional Variation between and within Animals and the Relationship of Various Carcass Measurements with the Chemical Components of the Belly

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Abstract
This study was designed to explore the variation in belly composition between pigs, between paired bellies from the same pig and within a pork belly per se for percentage of moisture, fat and protein. Also, the relationships of various carcass (chilled carcass weight, length, backfat thickness, percentage ham and loin, M. longissimus area) and belly (weight of skinned belly, belly length, belly width) measurements to the chemical components of the belly were studied. A significant (P < .01) difference existed for fat, moisture and protein between animals. There was no significant difference however, between paired bellies of an animal, although a highly significant (P < .01) difference existed from anterior to posterior ends of the belly. The average backfat thickness was the highest of the significantly (P <.01) correlated carcass measurements with the percentage of moisture, fat and protein of the belly. Thus, although average backfat thickness could be used to classify bellies on a total composition basis, the value of this classification is questionable because of the wide compositional differences existing within a belly. Copyright © 1974. American Society of Animal Science . Copyright 1974 by American Society of Animal Science.

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