No abstract

712e chemical, cooking and physical properties of semimembranosus, semitendinosus and biceps femoris of ham were determined. Significant differences in fat content of muscle and force required to penetrate the ham samples from the three muscles were found. No significant diferences among three muscles in other properties were noted. A statistically significant correlation (r = -0.54) existed between the fat content of muscle and force required to penetrate the ham sample. Expressible juice from the muscles was signijcantly related to the cook loss and yield of hams. The moisture content of hams was also negatively related to the expressible juice. The possible mechanisms for these correlations are related to the abilio of porcine tnuscles to chemically bind moisture during the cooking processes.