Pork Belly Research Articles

Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat content

This study investigates quality changes occurred in sliced pork belly with different fat content during refrigerated storage, and the potential of spectral imaging technology in predicting quality properties. Pork bellies with different fat levels (low ’LF’, medium ’MF’ and high ’HF’) were selected from slaughtering houses and directly transferred to the laboratory. The sliced bellies were packed in modified atmosphere packages with high oxygen levels (80 %) and the essential visual and olfactory characteristics, microbiological load, pH, lipid oxidation and colour values were assessed throughout 20 days of refrigerated storage. The spectral images of all belly samples were acquired in the wavelength range from 386 to 1015 nm. Results revealed significant quality losses throughout storage attributed primarily to lipid oxidation and colour changes. The HF bellies showed lower L* and higher a* values than LF and MF. Additionally, the LF and MF bellies, with higher proportion of polyunsaturated fatty acids, showed higher lipid oxidation compared to the HF bellies throughout storage. The appropriate combination of spectral preprocessing, together with the appropriate selection of the region of interest, facilitated the development of robust models to predict the visual appearance, odour, lipid oxidation, and a* values of belly slices during refrigerated storage. The obtained results demonstrated the potential of spectral imaging for predicting quality characteristics of sliced fresh pork bellies during refrigerated storage.

Low-oil corn distillers dried grains with solubles can be fed to pigs up to 16.5% without compromising growth and pork quality.

This study aimed to determine the maximum inclusion rate of low-oil corn distillers dried grains with solubles (DDGS) in swine diets with a focus on growth performance and pork quality. A total of 160 crossbred pigs with an initial body weight of 25.5 kg (standard deviation = 2.5) were randomly assigned to one of 5 dietary treatments in a randomized complete block design with BW and sex as blocking factors to obtain 8 replicates and 4 pigs per pen. The low-oil corn DDGS contained 26.3% crude protein, 24.5% neutral detergent fiber, and 3.7% ether extract. Five experimental diets based on the corn, soybean meal, and wheat were formulated to contain 0, 10, 20, 30, and 40% of the low-oil corn DDGS for each of 2 phases. During the overall period, average daily gain, average daily feed intake, and gain-to-feed ratio linearly decreased (p<0.05) as the low-oil corn DDGS inclusion rate increased. A one-slope broken-line analysis showed that the maximum inclusion rate of low-oil corn DDGS in swine diets without compromising gain-to-feed ratio was 16.5% during the overall period. The carcass characteristics were not affected by the inclusion of low-oil corn DDGS up to 40%. The firmness of loin and belly linearly decreased (p<0.05) as the low-oil corn DDGS inclusion rate increased. As the inclusion rate of low-oil DDGS increased, the saturated fatty acid content in both loin and pork belly linearly decreased (p<0.001), whereas the unsaturated fatty acid content linearly increased (p<0.001). The iodine value of lard also showed a linear increase (p<0.001) with increasing the low-oil corn DDGS inclusion rate. The maximum inclusion rate of low-oil corn DDGS in growing-finishing swine diets without detrimental effects on growth performance and pork quality was 16.5%.

Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices.

This study evaluated the correlation between hot carcass weight (HCW), back fat thickness (BFT), and fatness of whole pork belly and belly slices. Pork bellies were obtained from 50 barrows and 50 gilts. The fat content (v/v) of the whole pork belly and belly slices was measured using computer tomography and hyperspectral image analysis, respectively. Barrows and gilts showed significant differences only for HCW (p<0.05). The fat content of pork belly slices varied with location and was the highest at the 10th thoracic vertebra (TV). Although no significant difference was observed in the fat content between the belly slices of the 6th TV and the 12th-14th TVs (p>0.05), a difference in the fat distribution was observed. HCW and BFT were significantly correlated with the fat content of whole pork belly, but not with the fat content of pork belly slices. Therefore, HCW and BFT are not suitable for monitoring the fatness of pork belly slices, and further research on the factors that can be used for monitoring the fatness of pork belly is necessary.

Pengaruh Level Tepung Jagung Terhadap Kualitas Organoleptik, Oksidasi Lemak Dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut

The purpose of this study was to determine the effect of corn flour levels on organoleptic quality, fat oxidation and total bacteria in the processing of pork belly sui wu'u. This study used a Complete Random Design (RAL) consisting of three treatments and five replicates so that there were 15 experimental units. The pork used were: belly pork including fat and skin as much as 250 g from each test, and the use of cornmeal with different levels in each treatment, namely: 200% (P1), 400% (P2), and 600% (P3). The variables measured were fat oxidation, total bacteria and organoleptic tests including color, aroma, taste and texture. The results of statistical analysis showed that the administration of corn flour with different levels in sui wu'u of abdominal pork showed a real effect (P&lt;0.05) on organoleptic quality and TBA value, but no real effect (P&gt;0.05) on TPC. It was concluded that the higher the level of corn flour given, the higher the organoleptic quality and the decrease in Total Plate Count (TPC). The best level of cornstarch in pork sui wu'u is at the level of 600%. The best organoleptic quality is: color at P3 2.70±1.15% (pale red), the best value of TBA at P2 is 12.81±1.08 mg. Mal/g, and the best value of TPC in P2 is 3.37±3.38 (colony/gr).

Distribution of polycyclic aromatic hydrocarbons and carcinogenic risk assessment in street-barbecued foods in China

Street-barbecued foods, despite their popularity, produce carcinogenic polycyclic aromatic hydrocarbons (PAHs) such as benzo[a]anthracene (BaA), chrysene (Chr), benzo[b]fluoranthene (BbF), benzo[a]pyrene (BaP) due to incomplete charcoal combustion, direct food-fuel contact, and excessive heating. This study analyzed barbecued foods from high-traffic street vendors using high-performance liquid chromatography. Among five food categories (meat, vegetable, aquatic, starch, and soy products), eight foods exceeded China’s BaP limit (5 µg/kg) and twelve exceeded the EU limit (2 µg/kg). The highest BaP and PAH4 levels were found in barbecued beef and pork belly, respectively. Chr levels were notably high due to open flame exposure. Health risk assessments indicated fourteen foods posed elevated carcinogenic risks. This study highlights the necessity of consumption control to mitigate these risks and provides evidence for improving street food safety and dietary security.

Analysis of relationship between pork belly preference and fat level by distributors in the Korean pork market: Utilizing belly cross-sectional assessment and belly fat percentage measured by VCS2000

This study aimed to determine the relationship between the overall fat percentage of pork belly and the visual fat level of pork belly, and to determine whether these factors influence the distributor's preference. Fat percentages in LYD pigs' pork bellies were measured using VCS2000, and visual fat levels were assessed through cross-sectional photographs. Additionally, a survey was conducted across four distributor types (direct managed stores, supermarkets, National Agricultural Cooperative Federations (NACFs), and butcher shops) to understand distributor preferences in the pork market.The results demonstrated a moderate correlation between pork belly fat percentage and appearance-based belly fat level. The regression equations between distributors' pork belly preferences and pork belly fat percentage showed that all regression equations exhibited coefficient of determination (R2) values below 0.2, indicating that pork belly fat percentage could not be explained by distributors' pork belly preferences. The regression equations between appearance-based belly fat level and distributors' pork belly preferences demonstrated that all regression equations exhibited an R2 value of 0.75 or higher, indicating that appearance-based belly fat level can effectively explain distributors' pork belly preferences. Furthermore, it was observed that there were variations in distributors' preferences contingent on the appearance-based belly fat level.Appearance-based belly fat level was found to be reliable indicators for predicting pork belly preferences. The findings of this study are expected to assist in the reduction of unnecessary distribution costs when planning the delivery of pork belly.

Dual purpose of superheated steam treatment: Inactivating surface pathogens of pork belly and replacing blanching

Superheated steam (SHS) treatment is increasingly recognised as an emerging thermal sterilisation technology in food processing because of its high energy efficiency, time-saving benefits and minimal quality loss in raw materials. The aim of this study was to examine the efficacy of SHS treatment as a high-temperature pre-treatment approach for eliminating foodborne pathogens on the surface of pork belly and to determine its impact on nutritional quality. The SHS treatment at 180 °C and 25 kg h−1 for 50 s achieved sterilisation rates of 98.15% ± 1.70%, 96.59% ± 1.40% and 91.30% ± 2.14% for Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus, respectively, which were three times higher than those achieved by microwave (MIC) sterilisation (700 W, 20 s). Furthermore, SHS-treated pork belly exhibited the highest moisture content and lowest cooking loss, with no significant changes in pressing loss and pH values. Compared with samples treated with MIC and blanching (99 °C ± 1 °C, 2 min), those treated with SHS showed significantly lower TBARS value and protein carbonyl content, with an increasing trend in L∗ values. Meanwhile, SHS treatment not only preserved the tenderness of the pork belly to the greatest extent but also yielded the highest sensory score of 7.81 out of 9. These findings indicate the potential of SHS treatment in producing premium-quality pasteurised pork belly.

Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

Polycyclic aromatic hydrocarbons (PAHs), carcinogenic substances primarily formed through pyrolysis and oxidation of fat at high cooking temperatures, are commonly found at high levels in grilled meats. Reducing PAHs formation by incorporating natural antioxidants, such as through marination, has been demonstrated to be effective. However, the inhibitory effect of fresh phenolic-rich fruit powders on PAHs formation in charcoal-grilled meats remains unknown. To clarify the application of the fruit powders, 15 experimental groups were conducted. All pretreatment techniques (spraying, marinating, and mixing) were applied across all four freeze-dried fruit powders (lemon, guava, papaya, and mango). Each method was systematically tested with each fruit powder to evaluate its effect on inhibiting the formation of the four PAHs (BaA, CHR, BbF, and BaP) in charcoal-grilled pork belly and loin. Firstly, guava powder exhibited the highest phenolic content and antioxidant activity compared to the lemon, papaya, and mango powders (p &lt; 0.05), among which the main phenolic compounds were ellagic acid, quercetin, and epigallocatechin gallate (EGCG). Further, marination of pork belly with guava powder exhibited the highest inhibition rate of PAHs (94.8%), followed by lemon (91.1%), papaya (89.8%), and mango (89.0%), with a statistically significant difference at p &lt; 0.05. The reduction in estimated daily intake (EDI) and the increase in the margin of exposure (MOE) indicate that consuming grilled meat treated with these fruit powders poses no safety concerns and may potentially reduce health risks. Finally, the sensory evaluation showed that marinating with guava powder did not perceptibly affect the sensory attributes of the meat. Overall, this study provides a potent strategy for inhibiting the formation of PAHs in meat during charcoal grilling by incorporating fruit powder while preserving sensory qualities.

Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: insights from myofibrillar protein aggregation and dissociation, micromorphology

The effects of traditional flame stewing (TFS), commercial pressure cooking (PC), and sous-vide cooking (SVC) on the texture of pork belly and the underlying mechanism were investigated. SVC treatment at a low temperature (60 °C) achieved weaker oxidation of sulfhydryl groups, lower α-helical loss, higher surface hydrophobicity, and actomyosin dissociation, which reduced the shrinkage of myofibrils and loss of immobilized water, thus contributed to a tender meat. However, the protein aggregation predominated without actomyosin dissociation during PC treatment, causing the toughening of meat. TFS and PC intensified the atrophy of adipocytes and damage of cell membranes, which helped for the softening of adipose tissue and achieved 13.82% and 17.62 % lipid loss, respectively, and contributed to a higher ratio of polyunsaturated fatty acids to saturated fatty acids (0.45–0.46) than SVC (0.34). Comparisons showed that TFS was a more suitable method to prepare cooked pork belly with tender and juicy texture, low lipid content, and high ratio of polyunsaturated fatty acids to saturated fatty acids. This study offered new insights into how cooking regimes affect the texture and lipid-lowering effects of stewed pork.

Quality Variation of Pork Bellies by Cutting Manner and Quality Grade

In the meat industry, the quality grading system is commonly applied to classify carcasses based on quality and value. Presently, to facilitate consumer convenience, pork bellies are prepared into slices and retailed in supermarkets and butchers. The objective of this study was to assess the effect of quality grade (QG) and retail cutting manner on the quality properties of pork bellies. Thirty-two bellies with different QGs: QG1+, 1, 2, and off-grade (n = 8 each) randomly collected from a commercial slaughterhouse were used. Each belly was cut into 3 portions: A (5–10th rib, cranial edge), B (11–15th rib), and C (without rib, caudal edge) according to the commonly used retail cutting manner. Samples were subjected to chemical composition, quality traits, and aroma analysis. Fat content was highest in QG1+ and lowest in off-grade and distributed at a higher level in portions A and B than in portion C in all QGs (p &lt; 0.05). Off-grade was associated with higher shear force and chewiness values and lower levels of palmitic and stearic acids, regardless of the cutting portion. The bellies used in this study exhibited variations in chemical composition and quality properties not only among the QGs but also across the cutting portions within each QG.

Devising a technology for obtaining glued sausage casings from intestinal raw materials using electrophoresis

The object of research is the technique for obtaining glued sausage casings, in which adhesive related structures and electrophoresis for tanning are used to glue the layers of intestinal raw materials. Devising a technique for gluing sausage casings from intestinal raw materials with the use of adhesive related structures by stitching by tanning, via intensified electrophoresis, has been substantiated. The technology of glued sausage casings from intestinal raw materials, which are classified as unclaimed residues and waste, has been proposed. The technology differs from known similar technologies by applying a technique for gluing intestinal membranes using an adhesive related construct and electrophoresis during tanning. The devised gluing technique and the device for its implementation make it possible to avoid violation of the integrity of the raw material, are universal in relation to it, and are easy to operate. The rational parameters of electrophoresis, which is used to accelerate the tanning process of the place of gluing of the layers of the intestinal membranes using an adhesive related construct, have been determined. The potential difference between the electrodes and the duration of exposure of the gluing site for gluing the original intestinal raw materials: pork belly, lamb belly, beef belly were determined. At a potential difference of 100 V, the duration of exposure of the gluing site for pork and lamb bellies is 17 minutes, and for beef bellies − 20 minutes. It is noted that the results differ in the duration of exposure of the gluing site, which is probably due to the thickness of the layer of the raw material. The proposed technology would contribute to improving the efficiency of the technology of glued sausage casings from intestinal raw materials and could be used at enterprises for the processing of agricultural products and the meat processing industry

The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics

This study assessed the effect of boning processing method (hot vs. cold) on pork belly morphological and mechanical traits and the evolution of these traits during refrigerated storage postmortem (PM). A total of 14 crossbred pigs were slaughtered and their carcasses and bellies processed under two conditions: hot boning (n = 14, right sides of carcasses cut immediately after slaughter) and cold boning (n = 14, left sides of carcasses cut 24 h PM). Morphological and mechanical evaluations were made at 1-, 5-, 24- and 48-h PM on the hot-boned bellies, and at 24 and 48 h on the cold-boned ones. Compared to the cold-boned bellies, the hot-boned ones were shorter, wider and thicker (P < 0.01), with greater firmness (flop distance and angle) (P < 0.001) and cohesiveness (skin-fat separation) (P < 0.05 in the dorsal and central sections). At 48 h PM, hot-boned bellies had a thicker skin (P < 0.001) and softer subcutaneous fat in the dorsal-cranial and central sections (finger scores and compression textural test) (P < 0.05). Morphological and mechanical traits for hot-boned bellies confirmed an intense shortening and hardening (increased firmness and cohesiveness), and a slight yield loss from 1 to 24 h PM. From 24 to 48 h PM, there was a certain flattening in hot-boned bellies that was associated with a slight softening (reduced firmness). Although a larger sample may be needed to corroborate these findings, they demonstrate the impact of carcass processing method and refrigerated storage time on belly quality. This may be useful for the pork industry for obtaining the desired type of belly.

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact. The research compared three packaging solutions: modified atmosphere packaging (MAP1: 70:30% O2:CO2, MAP2: 30:40:30% O2:CO2:N2) and vacuum skin packaging (VSP) for pork bellies with low (LF: 16.07 ± 1.87%), medium (MF: 37.39 ± 4.41%), and high fat content (HF: 57.57 ± 2.36%). Samples packaged in VSP exhibited the longest shelf life (13–14 days) with lower purge and reduced fat and colour oxidation compared to MAP-packaged samples for all studied belly types. Nonetheless, the impact of MAP on shelf life depended on the belly type. HF bellies, with lower proportions of unsaturated fatty acids, showed less purge, and greater colour and fat stability, resulting in a longer shelf life compared to LF and MF bellies. LF and MF bellies in MAP2 showed the shortest shelf life (around 6 days), followed by LF and MF in MAP1 (around 7–8 days). Life Cycle Assessment indicated VSP generally as the most environmentally favourable option for LF and MF bellies, whereas for HF bellies, the choice among the three packaging solutions depended on the specific impact category under consideration.

Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of semispinalis capitis (SC) with the cooking loss (CL) of pork shoulder butt and the CL and Warner–Bratzler shear force (WBSF) of belly. BFT was correlated with the CLs of the butt slices (rs = −0.30) and the belly slices (rs = −0.27 to −0.32). The pH of the SC muscle showed a correlation with the CLs of the butt slices (rs = −0.45) and the belly slices of the 6th and 11th thoracic vertebrae (rs = −0.28 to −0.33). Additionally, the correlations (rs = 0.62 to 0.77) were observed in the CLs among the belly slices. However, the WBSF of the belly slices did not show correlations with others. Therefore, the pH of the SC muscle as well as BFT can be used to obtain information on the CL of shoulder butts and bellies in carcasses.

Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors

Genome to phenome analysis is necessary in livestock areas because of its various and complex phenotypes. Pork belly is a favorable part of meat worldwide, including East Asia. A previous study has suggested that the three key transcription factors (ZNF444, NFYA and PPARG) affecting pork belly traits include total volume, the volume of total fat and muscle, and component muscles of the corresponding slice. However, other transcription factor genes affecting each slice other than pork belly component traits still needed to be identified. Thus, we aimed to analyze pork belly components at the genome to phenome level for identifying key transcription factor genes and their co-associated networks. The range of node numbers against each component trait via the association weight matrix was from 598 to 3020. Premised on the result, an in silico functional approach was performed. Each co-association network enriched three key transcription factors in adipogenesis and skeletal muscle proliferation, mesoderm development, metabolism, and gene transcription. The three key transcription factors and their related genes may be useful in comprehending their effect of pork belly construction.

Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers

Fat greatly impacts the overall texture and flavor of pork belly. Twice-cooked pork bellies (TPB), typically boiled and sliced before “back to pot” being stir-fried, is a classic Sichuan cuisine among stir-fried dishes. In this study, the effects of substituting conventional pan-frying (PCV) with superheated steam (SHS) technology on the sensory, texture, microstructure and flavor of the fat layers were investigated. SHS was used as an alternative to boiling (120 °C for 15, 20, 25, and 30 min), and “back to pot” stir-frying was also by SHS. TPB precooked for 25 min (P25) with SHS performed better quality characteristics than PCV, with less collagen fiber disruption and lipid droplet area, resulting in a lower hardness and higher shear force. Besides, the low-oxygen environment of SHS retarded the lipid peroxidation, showing a significantly lower MDA content than PCV. Differently, PCV exhibited more grassy and fatty flavors, while P25 exhibited a unique aroma of fruity and creamy due to its higher UFA/SFA ratios in the pre-cooking stage. Overall, the sensory scores of P25 were comparable to those of PCV (with no significant difference), revealing that SHS is expected to be applied to the industrial production of stir-fried dishes.

Automatic Quality Assessment of Pork Belly via Deep Learning and Ultrasound Imaging.

Pork belly, prized for its unique flavor and texture, is often overlooked in breeding programs that prioritize lean meat production. The quality of pork belly is determined by the number and distribution of muscle and fat layers. This study aimed to assess the number of pork belly layers using deep learning techniques. Initially, semantic segmentation was considered, but the intersection over union (IoU) scores for the segmented parts were below 70%, which is insufficient for practical application. Consequently, the focus shifted to image classification methods. Based on the number of fat and muscle layers, a dataset was categorized into three groups: three layers (n = 1811), five layers (n = 1294), and seven layers (n = 879). Drawing upon established model architectures, the initial model was refined for the task of learning and predicting layer traits from B-ultrasound images of pork belly. After a thorough evaluation of various performance metrics, the ResNet18 model emerged as the most effective, achieving a remarkable training set accuracy of 99.99% and a validation set accuracy of 96.22%, with corresponding loss values of 0.1478 and 0.1976. The robustness of the model was confirmed through three interpretable analysis methods, including grad-CAM, ensuring its reliability. Furthermore, the model was successfully deployed in a local setting to process B-ultrasound video frames in real time, consistently identifying the pork belly layer count with a confidence level exceeding 70%. By employing a scoring system with 100 points as the threshold, the number of pork belly layers in vivo was categorized into superior and inferior grades. This innovative system offers immediate decision-making support for breeding determinations and presents a highly efficient and precise method for assessment of pork belly layers.

Correlation analysis of primal cuts weight, fat contents, and auction prices in Landrace × Yorkshire × Duroc pig carcasses by VCS2000.

Currently, in pork auctions in Korea, only carcass weight and backfat thickness provide information on meat quantity, while the production volume of primal cuts and fat contents remains largely unknown. This study aims to predict the production of primal cuts in pigs and investigate how these carcass traits affect pricing. Using the VCS2000, the production of shoulder blade, loin, belly, shoulder picnic, and ham was measured for gilts (17,257 pigs) and barrows (16,365 pigs) of LYD (Landrace × Yorkshire × Duroc) pigs. Single and multiple regression analysis were conducted to analyze the relationship between the primal cuts and carcass weight. The study also examined the correlation between each primal cut, backfat thickness (1st thoracic vertebra backfat thickness, grading backfat thickness, and Multi-brached muscle middle backfat thickness), pork belly fat percentage, total fat yield, and auction price. A multiple regression analysis was conducted between the carcass traits that showed a high correlation and the auction price. After conducting a single regression analysis on the primal cuts of gilt and barrow, all coefficients of determination (R2) were 0.77 or higher. In the multiple regression analysis, the R2 value was 0.98 or higher. The correlation coefficient between the carcass weights and the auction price exceeded 0.70, while the correlation coefficients between the primal cuts and the auction prices were above 0.65. In terms of fat content, the backfat thickness of gilt exhibited a correlation coefficient of 0.70, and all other items had a correlation coefficient of 0.47 or higher. The correlation coefficients between the Forequarter, Middle, and Hindquarter and the auction price were 0.62 or higher. The R2 values of the multiple regression analysis between carcass traits and auction price were 0.5 or higher for gilts and 0.4 or higher for barrows. The regression equations between carcass weight and primal cuts derived in this study exhibited high determination coefficients, suggesting that they could serve as reliable means to predict primal cut production from pig carcasses. Elucidating the correlation between primal cuts, fat contents and auction prices can provide economic indicators for pork and assist in guiding the direction of pig farming.

Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl.

Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry-salted with 2% NaCl (BCON), with 2% of a mixture containing 50% NaCl and 50% KCl (BKCl) or with 1% of a mixture of 90% NaCl and 10% powdered glasswort (BGW), dry-cured, sliced, vacuum packaged and stored under refrigeration for 60 days. The BKCl and BGW bellies were lower in sodium by one-third to one-half compared to BCON (with 1.6 g Na/100 g). Neither BKCl, nor BGW significantly differed from BCON in free fatty acids (FFA) before and after storage, whereas BGW showed almost twice as much 2-methylbutanal content as BCON. All bellies showed microbiological stability during storage. Micrococcaceae was the most abundant microbial group with values of 105 to 106 colony-forming units g-1. The BGW presented higher Micrococcaceae counts (approximately one log unit) but lower microbial biodiversity than BCON. The two alternative dry salting methods reduced the sodium content in bellies, at the same time as ensuring chemical and microbiological stability during refrigerated vacuum storage. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Removing non-resonant background of CARS signal with generative adversarial network

Coherent anti-Stokes Raman scattering (CARS) microscopy requires the removal of non-resonant background (NRB) to ensure spectral accuracy and quality. This study introduces a deep-learning-based algorithm that leverages its enhanced capability for NRB removal and spectra retrieval. A generative adversarial network is trained using simulated noisy CARS data, enabling straightforward analysis of real CARS spectra obtained from pork belly and living mice brains. The results highlight the algorithm's ability to accurately extract vibrational information in the CH region. Importantly, this method eliminates the need for additional experimental measurements or extensive data preprocessing or postprocessing.