J. Anim Sci.
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J. Anim Sci. 1973. 37:879-884.
© 1973 American Society of Animal Science
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Influence of Muscle Quality on the Relative Weight Loss and Palatability of Intact and Dissected Dry-Cured Hams1

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

University of Kentucky, Lexington 40506

Abstract

Experiment 1. The pH, water-holding capacity, muscle fiber characteristics, moisture and ether extract were determined on the biceps femoris muscle from 16 normal and 16 low quality pork carcasses. Both initial and final pH of the gluteus medius were significantly (P <.01) lower for the low quality group. Ex-pressible juice of the biceps femoris was higher for the low quality group. No significant difference was observed in fiber size between quality groups. Muscles from the low quality group exhibited a higher proportion of white fibers. No difference in the moisture or ether extract content of the biceps femoris was found between groups. Sensory evaluations were not significantly different between high and low quality hams after dry-curing and aging. Low quality hams lost significantly (P < .01) more of their fresh weight during curing and aging than did normal hams.

Experiment 2. Four muscles (BF, SM, ST and AD) representing high and low quality groups were dissected from paired hams before and after curing. Individual muscles were analyzed for moisture, ether extract, NaCL, tenderness and relative weight loss. The low quality muscles contained less fat and more moisture, with the semintendinosus containing more fat and less water than any of the other muscles. Shear values were not significantly different between quality groups nor among muscles, although the lower shear value of the semitendinosus approached significance. Hams from the low quality group showed a greater relative weight loss but there was no difference in the relative weight loss of individual muscles between quality groups.

The biceps femoris and semitendinosus lost a smaller proportion of their respective weight during the curing process than did the other two muscles. No significant differences were found in salt concentration among muscles after curing, although the low quality muscles contained lesssalt than the normal muscle.

Footnotes

1 Published with the approval of the Director of Kentucky Agricultural Experiment Station as Journal Article 72-5-105.






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Copyright © 1973 by the American Society of Animal Science.