Relationship of Bacon Quality to Pork Carcass Traits

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Abstract
This study examined the effects of pork carcass size, fatness, and muscling upon bacon quality traits. Belly thickness measured by a probe technique decreased at each successive processing step from the carcass to the smoked bacon slab, but increased during forming and pressing of the bacon slab. No single measurement of belly thickness appeared to accurately indicate general belly thickness either between or at specific processing stages. A 3 × 3 factorial design, with carcasses selected for average backfat thickness of 2.6, 3.6 or 4.6 cm and hot weight of 63.5, 72.5 or 81.5 kg, was used to determine effects of weight and fatness on bacon quality. Belly and bacon yields and curing yields increased with increasing backfat thickness and carcass weight but backfat thickness had more effect on these variables than carcass weight. Bacon slice widths increased with increased carcass weight and backfat thickness, but slice lengths were related more closely to carcass weight than carcass fatness. Percentage lean in bacon decreased as carcass fatness increased, while carcass weight had no influence upon the percentage lean. Lean distribution in sliced bacon was not correlated with either carcass weight or backfat thickness, but a significant correlation with longissimus muscle area was observed. Regression equations derived to predict bacon quality from carcass measurements indicated that much of the variation in average slice width could be accounted for by backfat thickness, carcass belly thickness at the 10th rib and carcass weight (R2 = .76). Average percentage lean was predicted (R2 = .66) from measurements of backfat thickness, longissimus muscle area and fat depth at the 10th rib. However, variation introduced by commercial processing procedures seemed to limit the precision of predicting these variables. Lean distribution in sliced bacon could not be predicted effectively from carcass measurements. Copyright © 1977. American Society of Animal Science . Copyright 1977 by American Society of Animal Science.

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