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Effect of Antemortem Fasting on Shrinkage and Yields of Swine and Their Carcasses, Cuts and Products¹

University of Minnesota, St. Paul

Abstract

Significant losses in weights of carcass, gastrointestinal tract, liver, four lean cuts, ham and loin, and individual cuts except boston butt and spareribs were found due to antemortem fasting of swine for 68 or 70 hr. Expression of weight losses of cuts as percent of cold carcass weight did not demonstrate such treatment differences. Weights and percentages of trim from wholesale cuts from fasted and non-fasted swine were not significantly different.

Increased water binding capacity in tissues from fasted hogs as indicated by significantly smaller expressible moisture scores of the fresh l. dorsiwere not evident in semimembranosus and biceps femorismuscles from the processed hams.

Weights of hams, and shrink thereof, from non-fasted swine were significantly greater than for the fasted group. However, differences in shrink were not significantly different when expressed as a percent of weight of pumped hams.

¹ Paper No. 6126 of the Scientific Journal Series of the Minnesota Agricultural Experiment Station, St. Paul 55101.

² Present address: Department of Food Science and Technology, Oregon State University, Corvallis 97331.

³ Present address: Spring Valley, Minnesota 55975.

⁴ Present address: American Meat Institute Foundation, 59 East Van Buren Street, Chicago, Illinois 60605.