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Relationship of Fresh Ham Traits to Cured Ham Quality¹

University of Kentucky, Lexington 40506

Abstract

The relationship between quality of fresh pork and characteristics of cured hams has been studied in a limited way. Wismer-Pedersen (1960a, b) studied the effect of exudative pork on curing and canning characteristics of hams and found that watery pork was generally less desirable for processing than normal pork. Sayre, Kiernat and Briskey (1964) reported that fresh, pale, soft exudative (PSE) pork had slower cooking rates, higher evaporative loss and was less tender than normal pork. Kemp et al. (1968) found that dry-cured hams from high quality pork (dark, firm and dry) were generally more desirable than those from low quality PSE pork. Kemp, Moody and Fox (1969) found that the PSE condition resulted in significantly lower yields of both bacon and commercially cured hams. Fox et al. (1970) found that low quality hams were lower in flavor than high quality hams but the semimembranosus muscles were more tender in the low quality hams; weight loss was significantly higher in the low quality hams during curing and aging.

¹ Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal article 71-5-3.