J. Anim Sci.
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J. Anim Sci. 1964. 23:84-86.
© 1964 American Society of Animal Science
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Effects of Fatness on the Shrinkage and Fat Characteristics of Aged Hams1

James D. Kemp, W. Y. Varney and Robert Rogers

University of Kentucky, Lexington

Abstract

Two trials were conducted to study the effect of fatness on the weight loss and fat characteristics during curing and aging of dry-cured hams from hogs of different degrees of fatness. In trial 1, hams from 306 hogs with similar nutritional backgrounds were used. In trial 2, 80 purchased hams were used. In both trials, hams from leaner hogs shrank more, and developed free fatty acids at a faster rate. Fat from the leaner hogs was less saturated throughout curing and aging, as denoted by higher iodine numbers.

Footnotes

1 The investigation reported in this paper is in connection with a project of the Kentucky Agricultural Experiment Station and is published with approval of the Director.






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Copyright © 1964 by the American Society of Animal Science.