Effect of hot carcass weight on fresh loin, ham, and belly quality from pigs sourced from a commercial processing facility

An abstract by Harsh et al on quantifying the effect of HCW on pork primal quality of 7684 pigs with carcass weights ranging from 53.2 to 129.6 kg is presented. Overall, the proportion of variability in loin and ham quality explained by HCW was poor ( = 5.60%) suggesting HCW is a poor predictor of p...

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Bibliographic Details
Published in:Journal of animal science 2017-03, Vol.95, p.64
Main Authors: Harsh, B N, Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D
Format: Article
Language:English
Subjects:
Abdomen
Facilities
Ham
Markets
Meat quality
Pork
Swine
Variability
Weight
Online Access:Get full text
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Summary:An abstract by Harsh et al on quantifying the effect of HCW on pork primal quality of 7684 pigs with carcass weights ranging from 53.2 to 129.6 kg is presented. Overall, the proportion of variability in loin and ham quality explained by HCW was poor ( = 5.60%) suggesting HCW is a poor predictor of primal quality of pigs within this weight range. However, the proportion of accounted variability may need to be revisited as market weights continue to get heavier.
ISSN:0021-8812
1525-3163
DOI:10.2527/asasmw.2017.12.135