Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

Peloso, José Vicente; Lopes, Paulo Sávio; Gomide, L.A.M.; Guimarães, Simone Eliza Facioni; Carneiro, Paulo Luız Souza

doi:10.1016/j.meatsci.2010.05.017

Cited by 26 publications

(31 citation statements)

References 38 publications

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“…Hams from barrows are fatter than those from gilts, especially when fattened to higher weight (Peloso et al, 2010), which is associated with higher marbling; this results in slower salt diffusion and lower processing losses (Gou et al, 1995;Č andek-Potokar et al, 2002). The referenced studies, however, report no differences between the two sexes with regard to the sensory quality of dry-cured ham.…”

Section: Factors Affecting Raw Materials Propertiesmentioning

confidence: 99%

Factors in pig production that impact the quality of dry-cured ham: a review

Čandek-Potokar

Škrlep

2012

Animal

101

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This study reviews the factors of pig production that impact the quality of dry-cured ham. When processing is standardized, the quality of the final dry-cured product is primarily determined by the quality of the meat before curing (green ham). This has been defined as the aptitude for seasoning and is determined by the green ham weight, adipose tissue quantity and quality, meat physico-chemical properties and the absence of visual defects. Various ante-mortem factors including pig age and weight, genetic type, diet, feeding strategy and slaughter conditions determine green ham properties such as the dynamics of water loss, salt intake and, as a consequence, proteolysis and lipolysis. Muscle conditions (pH, salt concentration, water content and availability, temperature) influence enzymatic activity and development of characteristic texture and flavor. Generally, hams of older and heavier pigs present better seasoning aptitude because of higher adiposity. Adiposity is also positively correlated with fat saturation, which is desired to avoid rancidity and oiliness. The fatty acid profile of tissue lipids can be manipulated by diet composition. Feeding strategy affects tissue accretion and protein turnover, thus directly impacting proteolysis. With respect to the impact of pig genotype on dry-cured ham quality, local breeds are generally considered more suitable for producing quality dry hams; however, the majority of dry-cured hams on the market today are from modern pig breeds raised in conventional systems, providing lean hams. The importance of all these factors of pig production is discussed and synthesized, with an emphasis on the main difficulties encountered in dry-cured ham production.Keywords: dry-cured ham, pig production factors ImplicationsThe industry of dry-cured hams faces the challenge of how to create a product with desirable taste and nutritional properties. Consumers demand lean products, but lean hams have higher seasoning losses, higher salt intake, lower oxidative stability and lower eating quality. Meeting consumer demands for lower fat and salt content (two factors of nutritional quality) can increase problems related to sensory quality and consumer acceptance of dry ham. An understanding and control over pig production factors can help optimize the product without compromising its quality.

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Section: Factors Affecting Raw Materials Propertiesmentioning

confidence: 99%

Factors in pig production that impact the quality of dry-cured ham: a review

Čandek-Potokar

Škrlep

2012

Animal

101

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“…Traditional genetic types used for PDO ham production, namely Large White, Landrace, Duroc, and their crosses, have been partly replaced by crosses between synthetic lines with better on-farm performance and leaner carcasses (Lo Fiego et al, 2005). Pigs of different genetic groups (GGs) likely respond differently to the same feed (Bosi and Russo, 2004;Peloso et al, 2010), but few comparisons among GGs and studies of the effects of reduced CP and indispensable amino acid (AA) supply on growth rate and carcass and ham quality have been carried out (Gallo et al, 2014). A shortage of indispensable AA increased the intramuscular fat content of some GGs, but not the subcutaneous backfat depth (Kerr et al, 1995;Bunger et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production

Schiavon

Carraro

Bona

et al. 2015

Animal Feed Science and Technology

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“…Greater adiposity for ham at lower slaughter weights, for example, has been demonstrated (Peloso et al, 2010). On the other hand, a marked increase in gluteus medius muscle adiposity with increasing slaughter weight has also been observed.…”

Section: Discussionmentioning

confidence: 94%

“…Studying the quality of the ham, Peloso et al (2010) took into account the genotype, sex and slaughter weight as differentiating factors. It turned out that sex conditioned the size of the cut and its internal fat thickness, which is consistent with our results.…”

Section: Discussionmentioning

confidence: 99%

The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

Knecht

Duziński

2016

Arch. Anim. Breed.

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Abstract. This study was designed to determine the ratio of ham and loin in half-carcasses and the tissue composition of these cuts. The research material consisted of 140 pig carcasses. The experimental materials were derived from the Polish commercial population of fattener pigs. Genetic material representing the most commonly slaughtered fatteners in Poland. Fatteners for the study came from several suppliers. All fatteners were kept in similar farms complying with principles of animal welfare. The right half-carcasses were divided into different groups, regardless of sex, half-carcass mass, back fat thickness and lean meat content class. Ham and loin obtained from carcasses were subjected to a detailed dissection, and the percentage of ham and loin in the carcass and the overall percentage of of the cuts in relation to the entire half-carcass were calculated. Gilts were characterized by a higher content of ham in half-carcasses than barrows (P ≤ 0.01). The increase in back fat thickness reduced the content of ham in half-carcasses and increased the content of loin (P ≤ 0.01). A similar trend was shown for the lean meat content class parameter. Additionally, interaction (P ≤ 0.01) between back fat thickness and meat content with respect to the percentage content of loin in carcasses was noted. Gilts were characterised by about a 1.38 % higher proportion of muscles in the ham (P ≤ 0.05) and a 0.47 % lower proportion of intermuscular fat (P ≤ 0.01). An average increase of five point in back fat thickness increases the amount of subcutaneous fat with skin (P ≤ 0.01) and intermuscular fat (P ≤ 0.01) and reduces muscle (P ≤ 0.01) and bone (P ≤ 0.05 and P ≤ 0.01) levels. The interaction of percentage content of muscles in ham was observed (P = 0.04). The meat content class of carcasses did not only affect the level of bones in ham. It was confirmed that sex affected all the analysed dissection elements of the loin. Back fat thickness and meat content classes were present in almost identical amounts in loin tissues (P ≤ 0.05 and P ≤ 0.01). Half-carcass mass showed a strong negative correlation with bone content in ham and loin (r = −0.35 and r = −0.21, respectively). Back fat thickness and meat content strongly and inversely correlated with the content of ham and loin in halfcarcasses (r = −0.41 and r = 0.59 for back fat thickness; r = 0.66 and r = −0.57 for lean meat content). Close and inverse correlations of back fat thickness and lean meat content were observed with regard to their content in ham and loin (P ≤ 0.01).

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Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

Cited by 26 publications

References 38 publications

Factors in pig production that impact the quality of dry-cured ham: a review

Factors in pig production that impact the quality of dry-cured ham: a review

Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production

The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

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