Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility1,2,3

Harsh, B. N.; Arkfeld, E. K.; Mohrhauser, D. A.; King, D. A.; Wheeler, T. L.; Dilger, A. C.; Shackelford, S. D.; Boler, D. D.

doi:10.2527/jas2017.1674

Cited by 16 publications

(6 citation statements)

References 19 publications

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“…Additionally, our findings contradict those of Harsh et al [ 43 ], who discovered that the color intensity of the longest back muscle increased ( p < 0.001) as pig pre-slaughter weight increased, but the pH declined ( p < 0.001). However, changes in pre-slaughter weight of only 1.23% resulted in statistically significant differences in pH.…”

Section: Discussioncontrasting

confidence: 99%

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

et al. 2021

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Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods: In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat. Results: Samples of meat from animals slaughtered at 130 kg had higher values for marbling – by 2.0 points or 5.24% ( p < 0.01), active acidity pH in ham muscles – by 0.20 pH or 3.57% ( p < 0.01), and the longest muscle of the back – by 0.10 pH or 1.82% ( p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship. Conclusion: The findings support the use of pre-slaughter weight management to enhance pork quality.

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Section: Discussioncontrasting

confidence: 99%

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

et al. 2021

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“…Several recent studies and market assessments have indicated that the weight of pork carcasses is expected to increase in upcoming years ( Morin et al, 2015 ; Harsh et al, 2017 ; Rice et al, 2018 ; Gilleland et al, 2019 ; Price et al, 2019 ). Harsh et al (2017) goes as far as to state predictions for carcass weights in the future, which were stated as 104 kg in 2030, 111 kg in 2040, and 118 kg in 2050. These predictions were based on the 0.6 kg/year increase that the United States pork carcass weights are currently experiencing ( USDA ERS, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry

Barducci

Zhou

Wormsbecher

et al. 2019

Translational Animal Science

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This study aimed to examine the correlation of carcass weight, fat depth, muscle depth, and predicted lean yield in commercial pigs. Data were collected on 850,819 pork carcasses from the same pork processing facility between October 2017 and September 2018. Hot carcass weight was reported following slaughter as a head-on weight; while fat and muscle depth were measured with a Destron PG-100 probe and used for the calculation of predicted lean yield based on the Canadian Lean Yield (CLY) equation [CLY (%) = 68.1863 − (0.7833 × fat depth) + (0.0689 × muscle depth) + (0.0080 × fat depth2) − (0.0002 × muscle depth2) + (0.0006 × fat depth × muscle depth)]. Descriptive statistics, regression equations including coefficients of determination, and Pearson product moment correlation coefficients (when assumptions for linearity were met) and Spearman’s rank-order correlation coefficients (when assumptions for linearity were not met) were calculated for attributes using SigmaPlot, version 11 (Systat Software, Inc., San Jose, CA). Weak positive correlation was observed between hot carcass weight and fat depth (r = 0.289; P < 0.0001), and between hot carcass weight and muscle depth (r = 0.176; P < 0.0001). Weak negative correlations were observed between hot carcass weight and predicted lean yield (r = −0.235; P < 0.0001), and between fat depth and muscle depth (r = −0.148; P < 0.0001). Upon investigation of relationships between fat depth and predicted lean yield, and between muscle depth and predicted lean yield using scatter plots, it was determined that these relationships were not linear and therefore the assumptions of Pearson product moment correlation were not met. Thus, these relationships were expressed as nonlinear functions and Spearman’s rank-order correlation coefficients were used. A strong negative correlation was observed between fat depth and predicted lean yield (r = −0.960; P < 0.0001), and a moderate positive correlation was observed between muscle depth and predicted lean yield (r = 0.406; P < 0.0001). Results from this dataset revealed that hot carcass weight was generally weakly correlated (r < |0.35|) with fat depth, muscle depth, and predicted lean yield. Therefore, it was concluded that there were no consistent weight thresholds where pigs were fatter or heavier muscled.

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“…Other studies have reported similar data with chops from heavier carcasses being more tender. 17,18 This could be due to the current industry chilling practices in which carcasses are chilled as quickly as possible to prevent pale, soft, and exudative (PSE) meat quality defects. Compared to the larger, heavier carcasses which cool slower, smaller carcasses chill at a faster rate.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Increased Pork Hot Carcass Weights on Consumer Palatability Ratings of Top Loin Chops

Rice¹,

Lerner²,

Price³

et al. 2018

Kansas Agricultural Experiment Station Research Reports

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The objective of this study was to evaluate the effects of pork hot carcass weight on consumer palatability ratings of top loin chops. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: light weight group (less than 246.5 lb; LT), medium-light weight group (246.5 to 262.5 lb; MLT), medium-heavy weight group (262.5 to 276.5 lb; MHVY), and a heavy weight group (276.5 lb and greater; HVY). Instrumental color, visual color and marbling, and pH were taken for each loin prior to fabrication. Loins from all weight groups differed (P < 0.05) in weight (LT < MLT < MHVY < HVY). No carcass weight effects (P > 0.05) were found for loin instrumental color, subjective color, subjective marbling, purge loss, and pH. Carcass weight did not affect (P > 0.05) juiciness, flavor, or overall like ratings, but did affect (P < 0.05) tenderness ratings. Chops from the HVY group were rated as more (P < 0.05) tender compared to chops from the LT weight group. Weight group did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall like. The greatest (P < 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P < 0.05) percentage of acceptable ratings for tenderness for chops were from the LT weight group. Consumers perceived the lowest (P < 0.05) percentage of chops from the HVY group as unsatisfactory quality in comparison to chops from the 2 lightest weight groups. Weight did not contribute (P > 0.05) to consumer quality ratings. These results indicate top loin chops from heavier weight carcasses have improved tenderness compared to chops from lighter carcasses.

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Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility1,2,3

Cited by 16 publications

References 19 publications

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry

The Effect of Increased Pork Hot Carcass Weights on Consumer Palatability Ratings of Top Loin Chops

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