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The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r=0.458, and 0.654, respectively). Section 7 was identified as the best section for the evaluation of pork belly based on the muscle area in every vertebra. A stepwise regression showed that cutaneous trunci muscle (CTM) had an r2 of 0.624 in the model, and supplementation with the other muscles yielded an r2 of 0.784. Therefore, we propose that a prediction equation could be developed for a certain area in the belly for the evaluation of pork belly quantity and quality. The results could be applied to select breeding stock using techniques such as ultrasound with the aim of producing hogs with large as well as lean bellies.

본 연구는 말고기 등급(1등급과 2등급)에 따른 품질을 비교하여 향후 부위별 및 등급별 구분 판매시 등급간 육질 특성의 기초자료로 활용하기 위해 이화학적, 관능적, 지방산조성 분석을 실시하였다. 등심에 대한 일반성분분석 결과에서는 1등급이 2등급에 비해 높은(p $kg/cm^2$ )으로 2등급 10.86 ( $kg/cm^2$ )에 비해 유의적으로 낮았다(p 0.05), 육색에 대한 육질등급별 부위간 비교에서는 $L^*$ 값, $a^*$ 값 및 $b^*$ 값에서 차이가 없었으나, 2등급의 경우 등심, 목심, 넓적다리의 $L^*$ , $a^*$ 및 $b^*$ 값은 유의적 차이가 있는 것으로 나타났다(p 0.05), oleic acid (C18:1)는 등급간에 유의적 차이(p 0.05). 이상의 결과에서 냉동된 말고기의 육질 1등급과 2등급에서는 조지방 함량, 전단력, palmitoleic acid (C16:1)와 stearic acid (C18:0)는 등급별 육질을 판별할 수 있는 요소로 이용이 가능할 것으로 사료된다. 또한 품질을 향상시키고 부위 및 등급에 따른 차별화를 위해서는 40개월 이상의 장기간 사육은 바람직하지 않을 것으로 사료된다. 【The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade (1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher (p $kg/cm^2$ ) and 2 (10.86 $kg/cm^2$ ). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ( $L^*$ , $a^*$ and $b^*$ ) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p 0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher $L^*$ , $a^*$ and $b^*$ than the other cuts.】