The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers.

Abstract
I. Introduction
II. Materials and Methods
    1. Samples
    2. Proximate composition
    3. pH measurement
    4. Meat color and cooking loss
    5. Fatty acid composition
    6. Volatile flavor compounds analysis
    7. Statistical analysis
III. Results and Discussion
    1. Proximate composition of KWP loin and belly by SWgroups
    2. Technological quality traits of KWP loin and belly bySW groups
    3. Instrumental meat color of KWP loin and belly by SWgroups
    4. Fatty acid composition in KWP loin and belly by SWgroups
    5. Volatile flavor compounds of KWP loin and belly by SWgroups
Conclusion
References

• Van-Ba Hoa(Animal Products Utilization Division, National Institute of Animal Science, RDA)
• Dong-Heon Song(Animal Products Utilization Division, National Institute of Animal Science, RDA)
• Kuk-Hwan Seol(Animal Products Utilization Division, National Institute of Animal Science, RDA)
• Sun-Moon Kang(Animal Products Utilization Division, National Institute of Animal Science, RDA)
• Yun-Seok Kim(R&D Performance Evaluation & Management Division, RDA)
• Ye-Jin Min(Swine Science Division, National Institute of Animal Science, RDA)
• Soo-Hyun Cho(Animal Products Utilization Division, National Institute of Animal Science, RDA) Corresponding author