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Shrinkage of PSE, Normal and DFD Hams during Transit and Processing¹

University of Wisconsin-Madison, Platteville and River Falls 53706

Abstract

Sixty-three fresh hams were selected to represent either PSE, normal or DFD muscle quality characteristics. They were shipped through commercial channels and then were cured and smoked. Results indicated that weight, composition and amount of bone removed were similar for all hams. However, during transit, PSE ham weight losses (1.51%) were about threefold greater than normal hams (.45%) and sevenfold greater than DFD hams (.23%). During curing, smoking and chilling procedures, additional PSE weight losses (5.71%) were greater than that of normal hams (3.95%) and over threefold greater than DFD hams (1.64%). It is estimated that this excess weight loss of PSE pork during transit, storage and processing could exceed 1,000,000 kg in the United States each year.

¹ This research was supported by the College of Agricultural and Life Sciences, University of Wisconsin, Madison, and in part by state appropriation for cooperative research. The authors express their appreciation to Belmont Meat Processing Co., Belmont, WI and Oscar Mayer and Co., Inc., Madison, WI for their cooperation. Muscle Biology Paper No. 111.