Meat quality and cut yield of pigs slaughtered over 100kg live weight

Bertol, T. M.; Oliveira, Eduardo Alexandre de; Coldebella, Arlei; Kawski, Vicky Lilge; Scandolera, Antônio João; Warpechowski, Marson Bruck

doi:10.1590/1678-4162-8113

Cited by 17 publications

(11 citation statements)

References 21 publications

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“…Relatively few studies have been conducted evaluating the effects of HCW on fresh ham color outside of the few studies specific to the production of Parma hams. Similar to the findings of this study, Bertol et al (2015) found no relationship between slaughter weight and semimembranosus lightness, whereas redness linearly increased with HCW (β 1 = 0.1968). Chizzolini et al (1996) observed a moderate relationship between semimembranosus L* and HCW (r = −0.21), with heavy carcasses exhibiting darker ham color, but no relationship between HCW and semimembranosus redness was observed (Chizzolini et al, 1996).…”

Section: Discussionsupporting

confidence: 89%

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

Harsh

Arkfeld

Mohrhauser

et al. 2017

Journal of Animal Science

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The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6 kg. Carcass composition, subjective loin quality, and ham face color were targeted on all carcasses, whereas in-plant instrumental loin color and belly quality were assessed on 52.0 and 47.5% of carcasses, respectively. Loin chop slice shear force (SSF), cured ham quality, and adipose iodine value (IV) were evaluated on at least 10% of the population. The slope of regression lines and coefficients of determination between HCW and quality traits were computed using PROC REG of SAS and considered significant at ≤ 0.05. As HCW increased, boneless loins became darker and redder, evidenced by lower L* (β = -0.0243, < 0.001) and greater a* values (β = 0.0106, < 0.001); however, HCW accounted for only ≤0.80% of the variability in loin L* and a* values. Similarly, subjective loin color score (β = 0.0024, < 0.001) increased with increasing carcass weight, but subjective marbling score was not affected by HCW (β = -0.0022, = 0.06). After 20 d of aging, HCW explained only 0.98% of the variability in loin L* values (β = -0.0287, < 0.01). Heavier carcasses had lower SSF values (β = -0.1269, < 0.001) of LM chops, although HCW explained only 4.46% of the variability in SSF. Although heavier carcasses produced loins that exhibited lower ultimate pH values (β = -0.0018, < 0.001), HCW explained only 1.23% of the variability in ultimate loin pH. Interestingly, cook loss decreased (β = -0.0521, < 0.001) as HCW increased, with HCW accounting for 5.60% of the variability in cook loss. Heavier carcasses resulted in darker, redder ham face color ( < 0.001), but HCW accounted for only ≤2.87% of the variability in ham face L* values and 0.47% of the variability in a* values. Heavier carcasses produced thicker and firmer bellies, with HCW accounting for 37.81% of the variability in belly thickness (β = 0.0272, < 0.001), 20.35% of the variability in subjective flop score (β = 0.0406, < 0.001), and 10.35% of the variability in IV (β = -0.1263, < 0.001). Overall, the proportion of variability in loin and ham quality explained by HCW was poor (≤5.60%), suggesting that HCW is a poor predictor of the primal quality of pigs within this weight range. Nonetheless, HCW was a moderate predictor of belly quality traits. The findings of this study suggest that increasing HCW did not compromise loin, ham, or belly quality attributes.

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Section: Discussionsupporting

confidence: 89%

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

Harsh

Arkfeld

Mohrhauser

et al. 2017

Journal of Animal Science

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“…In that study, pH of semimembranosus increased by 0.01 unit per 10 kg increase in marketing weight from 120 to 140 kg and decreased at a similar rate when marketing weight increased from 140 to 170 kg. In contrast, Piao et al (2004) and Bertol et al (2015) observed increases in ultimate pH at 0.02 and 0.01 respectfully per 10 kg marketing weight increase.…”

Section: Resultsmentioning

confidence: 72%

A review of heavy weight market pigs: status of knowledge and future needs assessment1

Vierck

DeRouchey

et al. 2017

Translational Animal Science

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Marketing weight is an important economic variable that impacts the productivity and profitability of finishing pig production. Marketing weight has been increasing worldwide over the past decades driven by the dilution of fixed production cost over more weight per pig and the improvement of genetic selection of lean-type pigs. This review was aimed to summarize current knowledge and assess the future research needs on producing finishing pigs with marketing weight greater than 130 kg. Based on a thorough literature review, increasing marketing weight affected overall pig growth; in particular, cumulative average daily gain (ADG) decreased by 4.0 g, average daily feed intake (ADFI) increased by 78.1 g, and gain-to-feed ratio (G:F) decreased by 0.011 for every 10 kg increase of marketing weight. Increasing marketing weight by 10 kg increased carcass yield by 0.41% units, backfat by 1.8 mm, longissimus muscle (LM) area by 1.9 cm2, carcass length by 2.2 cm, and belly yield by 0.32% units, but decreased percentage of fat-free-lean by 0.78 units and decreased loin, shoulder, and ham yields by 0.13, 0.16, and 0.17% units, respectively. Studies that investigated the effects of marketing weight on pork quality observed decreased pH by 0.02 and 0.01 at 45 min and 24 h postmortem, respectively, and increased a* value by 0.28 per 10 kg marketing weight increase. Heavier market pigs had increased concentrations of saturated fatty acids and intramuscular fat. However, studies reported conflicting results for L* and b* values, drip loss, Warner-Bratzler shear force, and sensory properties of pigs in response to increasing marketing weight. A limited amount of research has been conducted to estimate nutrient requirements for pigs greater than 140 kg. Increased weight and size of heavy pigs can create challenges to farm and packer facilities and equipment. Discussions and recommendations are provided concerning the adjustments for floor and feeder space, barn design, ventilation, disease control, transportation, and carcass processing needed for increasing marketing weight. In conclusion, increasing marketing weight creates both opportunities and challenges to current finishing pig production, and future research is needed to provide nutritional and management guidelines and improve feed efficiency and meat quality of heavy weight market pigs.

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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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Meat quality and cut yield of pigs slaughtered over 100kg live weight

Cited by 17 publications

References 21 publications

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

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

A review of heavy weight market pigs: status of knowledge and future needs assessment1

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

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