Skin-on, and bone-in bellies (n = 94) were cut into Canadian specifications and assessed on an automated conveyor belt system based on different levels of firmness. Temperature settings at 4 °C, 2 °C, and - 1.5 °C had significant effect (P < 0.05) on the bending angle, after 24 cm of the belly had passed the nosebar. The stepwise regression relationship had R ∼ 0.18-0.67 between iodine value and bending angle at all temperatures. Bending bellies multiple times changed firmness classification of bellies at 4 and 2 °C, but bend number did not influence firmness classification at -1.5 °C. The automated conveyer belt system presented the potential to classify pork bellies based on firmness for industrial applications.
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| http://dx.doi.org/10.1016/j.meatsci.2023.109222 | DOI Listing |
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