Fresh and processed qualities of country-style cured hams from purebred Duroc and genetically undefined market hogs

摘要

The objective of this study was to determine country-style processing differences between hams from purebred Duroc market hogs and market hogs of unknown genetic makeup. Genetically undefined hams purchased from commercial suppliers were sampled the same day as hams from Duroc market hogs. Processing and curing followed standard commercial procedures. After curing, hams were weighed and sliced using a band saw. Slices from the approximate center of the ham were utilized to evaluate cured objective color, moisture content, pH, and salt content. There were no significant differences in cured ham yield between Duroc and genetically undefined market hogs. Intramuscular fat content was greater (P < 0.05) in hams from Duroc market hogs when compared to the hams from genetically undefined pigs. Subjective color, marbling and firmness scores were higher (P < 0.05) in hams from Duroc pigs. Objective color evaluation of cured, center-slices favored the hams from Duroc market hogs.