J. Anim Sci.
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J. Anim Sci. 1975. 40:598-603.
© 1975 American Society of Animal Science
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Comparison of a Lean and Fat Line of Swine for Muscle Processing Characteristics1

D. G. Topel, R. E. Rust, D. G. Wilson and L. L. Christian2

Iowa State University,,3 Ames 50010.

Abstract

Twenty-four crossbred pigs, 12 from a fat strain and 12 from a lean strain, were used in the first part of the study. Four pigs from each line were slaughtered at 91,104 and 118 kilograms. The right ham from each carcass was separated into three muscle sections, and the fluid was collected from these sections during 48-hr storage at 2 C. The specific gravity of the fluid was determined and the percentages of fluid and cooking loss were calculated. Ham muscle sections from heavier pigs yielded exudative fluid higher in total solids than hams from the lighter weight group. No significant differences were obtained between strain or weight groups for percentage processing loss from these sections. Correlation coefficients were significant and positive between percentage muscle in the carcass and percentage fluid exuded from the ham muscle sections.

In the second part of the study, 50 hams with a wide range in color and firmness scores were separated into three muscle sections and the drip collected for sodium, potassium and specific gravity determinations. Also, the percentage of fluid exuded and processing loss were determined. A significant difference existed for percentage fluid eluted between the three muscle sections and the sodium content in the eluted fluid was significantly influenced by muscle section. There was a significant correlation between the fluid specific gravity and the percentage fluid eluted from the fresh ham sections (r = –.61).

Footnotes

1 Journal Paper No. J-7234 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project No. 1697.

2 Appreciation is expressed to Dr. Gordon Thomson for his assistance on the statistical analysis.

3 Department of Animal Science.






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Copyright © 1975 by the American Society of Animal Science.