Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms
The objective was to characterize ham and loin quality of carcasses ranging from 78 to 145 kg (average ∼119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin pH, instrumental and visual color and iodine value of clear plate fat (all 3 layers) was measu...
| Main Authors: | , , , , , , , , , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-09-01
|
| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9096/ |
| _version_ | 1827292970372562944 |
|---|---|
| author | Anna C. Dilger Annie B. Lerner Bailey Harsh Brandon Fields David A. King Dustin Boler Elaine Richardson Emily A. Rice Hannah E. Price Jason C Woodworth Jessica E. Lowell Joel M. DeRouchey Kayla E. Barkley Lauren T. Honegger Matt W. Allerson Mike D. Tokach Robert D Goodband Steven D Shackelford Steve S. Dritz Tommy Wheeler Travis O'Quinn |
| author_facet | Anna C. Dilger Annie B. Lerner Bailey Harsh Brandon Fields David A. King Dustin Boler Elaine Richardson Emily A. Rice Hannah E. Price Jason C Woodworth Jessica E. Lowell Joel M. DeRouchey Kayla E. Barkley Lauren T. Honegger Matt W. Allerson Mike D. Tokach Robert D Goodband Steven D Shackelford Steve S. Dritz Tommy Wheeler Travis O'Quinn |
| author_sort | Anna C. Dilger |
| collection | DOAJ |
| description | The objective was to characterize ham and loin quality of carcasses ranging from 78 to 145 kg (average ∼119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin pH, instrumental and visual color and iodine value of clear plate fat (all 3 layers) was measured on approximately 90% of the population. Quality measurements of the ham, 14 d aged loin and chop, and loin chop shear force (SSF) were evaluated on approximately 30% of the population. Myosin heavy chain fiber type determination was completed on 49 carcasses. Slopes of regression lines and coefficients of determination between HCW and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05. As HCW increased, loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. Estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0922, P < 0.0001) decreased as HCW increased, where HCW accounted for 24% (R2 = 0.24) of the variation in estimated lean and 7% (R2 = 0.07) of the variation in iodine value. However, HCW did not explain variation in ham quality traits (P > 0.15) and did not explain more than 1% (R2 ≤ 0.01) of the variation in 1 d loin color or pH. Loins from heavier carcasses were more tender (decreased SSF; b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Hot carcass weight did not alter (P > 0.22) muscle fiber type percentage or area. These results suggest that increasing HCW to an average of 119 kg did not compromise pork quality. |
| first_indexed | 2024-04-24T13:17:06Z |
| format | Article |
| id | doaj.art-617ae0c679bc4e7f959f8e821a2d4e57 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:06Z |
| publishDate | 2019-09-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-617ae0c679bc4e7f959f8e821a2d4e572024-04-04T17:25:14ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-09-013110.22175/mmb2019.06.0019Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 KilogramsAnna C. Dilger0https://orcid.org/0000-0003-0233-8278Annie B. Lerner1Bailey Harsh2https://orcid.org/0000-0002-7146-4182Brandon Fields3David A. King4Dustin Boler5Elaine Richardson6Emily A. Rice7Hannah E. Price8Jason C Woodworth9Jessica E. Lowell10Joel M. DeRouchey11Kayla E. Barkley12Lauren T. Honegger13Matt W. Allerson14Mike D. Tokach15Robert D Goodband16Steven D Shackelford17Steve S. Dritz18Tommy Wheeler19Travis O'Quinn20Department of Animal Sciences, University of Illinois at Urbana-Champaign5Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USAUniversity of Illinois at Urbana-Champaign8Pig Improvement Company, Hendersonville, TN 37075, USA9USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933, USACarthage Veterinary Service4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA5Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USAKansas State University4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA5Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA4Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA7Holden Farms, Inc., Northfield, MN 55057, USA5Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USAKansas State UniversityU.S. Meat Animal Research Center6Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS 66506, USAU.S. Meat Animal Research CenterN/aThe objective was to characterize ham and loin quality of carcasses ranging from 78 to 145 kg (average ∼119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin pH, instrumental and visual color and iodine value of clear plate fat (all 3 layers) was measured on approximately 90% of the population. Quality measurements of the ham, 14 d aged loin and chop, and loin chop shear force (SSF) were evaluated on approximately 30% of the population. Myosin heavy chain fiber type determination was completed on 49 carcasses. Slopes of regression lines and coefficients of determination between HCW and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05. As HCW increased, loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. Estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0922, P < 0.0001) decreased as HCW increased, where HCW accounted for 24% (R2 = 0.24) of the variation in estimated lean and 7% (R2 = 0.07) of the variation in iodine value. However, HCW did not explain variation in ham quality traits (P > 0.15) and did not explain more than 1% (R2 ≤ 0.01) of the variation in 1 d loin color or pH. Loins from heavier carcasses were more tender (decreased SSF; b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Hot carcass weight did not alter (P > 0.22) muscle fiber type percentage or area. These results suggest that increasing HCW to an average of 119 kg did not compromise pork quality.https://www.iastatedigitalpress.com/mmb/article/id/9096/colorheavy pigspork qualityhot carcass weighttenderness |
| spellingShingle | Anna C. Dilger Annie B. Lerner Bailey Harsh Brandon Fields David A. King Dustin Boler Elaine Richardson Emily A. Rice Hannah E. Price Jason C Woodworth Jessica E. Lowell Joel M. DeRouchey Kayla E. Barkley Lauren T. Honegger Matt W. Allerson Mike D. Tokach Robert D Goodband Steven D Shackelford Steve S. Dritz Tommy Wheeler Travis O'Quinn Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms Meat and Muscle Biology color heavy pigs pork quality hot carcass weight tenderness |
| title | Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms |
| title_full | Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms |
| title_fullStr | Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms |
| title_full_unstemmed | Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms |
| title_short | Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms |
| title_sort | characterizing ham and loin quality as hot carcass weight increases to an average of 119 kilograms |
| topic | color heavy pigs pork quality hot carcass weight tenderness |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9096/ |
| work_keys_str_mv | AT annacdilger characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT annieblerner characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT baileyharsh characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT brandonfields characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT davidaking characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT dustinboler characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT elainerichardson characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT emilyarice characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT hannaheprice characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT jasoncwoodworth characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT jessicaelowell characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT joelmderouchey characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT kaylaebarkley characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT laurenthonegger characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT mattwallerson characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT mikedtokach characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT robertdgoodband characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT stevendshackelford characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT stevesdritz characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT tommywheeler characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms AT travisoquinn characterizinghamandloinqualityashotcarcassweightincreasestoanaverageof119kilograms |