Characteristics of Packer-Style Hams Quality Graded Prior to Processing

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Abstract
Two trials of 30 hams each were quality graded (Wisconsin Pork Quality Standards) on the pork cutting line into three quality groups of 10 hams each. The groups were pale, soft, exudative (PSE), normal and dark, firm, dry (DFD) hams. pH of the semimembranosus, gluteus medius and gluteus accessorius (of each quality group) in both trials were significantly (P < .01) different among quality groups. Percent weight losses during smoking/cooking and overnight chilling were significantly affected by ham quality in both trials. Percent finished yield of hams was significantly (P < .01) affected by fresh ham quality in trial 1 but not in trial 2. During the smoking/cooking process, PSE quality hams in trial 1 lost 2.7% more weight than normal hams and 5% more than DFD hams. Also, PSE hams in trial 2 lost more weight during smoking/cooking than the normal and DFD hams. In each trial, nine hams (three hams per quality group) were sliced and used to determine the effect of quality on oven-cooked yield. Total cooking loss in both trials was significantly linearly related to fresh ham quality score as was total drip loss in trial 1 hams but not in trial 2 hams. Amount of cooked-out fat was not affected by quality group in either trial. However, the fluid phase of the cooked-out juices was linearly (P < .05) related to fresh ham quality with quality 1 (PSE) having the greatest amount, quality 3 (normal) intermediate and quality 5 (DFD) the least amount of cooked-out fluid. Also, the semisolid coagulated fraction of the drip was significantly (P < .05) affected by fresh quality in both trials. Warner-Bratzler shear value was linearly (P < .05) related to quality score. PSE quality hams had higher shear values in both trails than normal or DFD hams. Copyright © 1974. American Society of Animal Science . Copyright 1974 by American Society of Animal Science.

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