J. Anim Sci.
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J. Anim Sci. 1973. 36:1063-1068.
© 1973 American Society of Animal Science
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Characteristics of Hams and Loins from High and Low Cutability Pork Carcasses1

W. R. Henning, W. G. Moody and James D. Kemp

University of Kentucky, Lexington 40506

Abstract

Fiber size and type, moisture, ether extract and shear values were determined on samples from four anatomical locations within the longissimus and four muscles of the ham (BF, SM, ST, AD) from groups of high and low cutability pork carcasses. The hams were analyzed while fresh and after dry-curing. The muscles were dissected from the ham after aging and observed for relative weight loss and salt concentration. The low cutability (high fat) carcasses were more tender, had smaller muscle fibers and more ether extractable material. The longissimus at the various sampling locations showed highly significant differences in content of ether extractable lipids. Differences in fiber size and shear values approached significance and tended to be quadratic among sampling sites within the longissimus. Hams from the low cutability group lost slightly less weight during the curing and aging process and had a smaller proportion of their total weight represented by the four muscles. Similarly, the cured muscles from this group had higher concentrations of salt. Fat content of the individual muscles seemed to be associated with increases in tenderness and decreases in relative weight loss. The relative size and proportion of exposed surface area of individual muscles also appeared to affect weight loss of these muscles.

Footnotes

1 Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article 73-5-82.






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Copyright © 1973 by the American Society of Animal Science.