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Effect of Fatness and Fresh Pork Quality on Yield and Quality of Bacon and Yield of Ham¹

University of Kentucky, Lexington

Abstract

Quality of fresh pork affected yield of cured smoked ham and bacon. As quality improved, yield improved in the three fatness groups studied. Fatness had little effect on yield of ham, but fatter bacon tended to yield a slightly higher percent of smoked slab bacon owing mainly to percent of skin.

The percent of number 1 sliced bacon increased as quality improved. There was very little effect, however, on percent yield due to fatness.

Subjective evaluation of uncooked and cooked bacon showed few differences except for a lower lean-fat ratio in the fatter group. Panel scores for cooked bacon were similar for all groups. Yield of lean was significantly lower and yield of fat significantly greater as quality improved and as fatness increased. Yield of cooked bacon was not significantly affected by quality or fatness.

¹ The investigation reported in this paper (68-5-112) is in connection with a project of the Kentucky Agricultural Experiment Station and is published with approval of the director.

² Fischer Packing Company, Louisville, Kentucky.