Physical and Chemical Relationships of Pork Carcasses

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Abstract
Based on the chemical and physical analyses, the proximate protein, fat and moisture content of the untrimmed (boneless) wholesale cuts of 79 hogs weighing approximately 200 lb. was 13.2, 43.1 and 42.0, respectively. Percent protein of ham and loin, percent protein of ham, loin and shoulder, percent protein of ham, loin, shoulder and belly were correlated with percent lean cuts (r = 0.78, 0.80 and 0.79, respectively). A correlation (r = 0.94) was found between percent skinned ham and percent lean cuts. Percent protein of ham and loin (r = 0.70), percent protein of ham, loin and shoulder (r = 0.67), percent protein of ham, loin, shoulder and belly (r = 0.63), percent protein of the belly (r = 0.60) and percent lean cuts (r = 0.63) were each with the cross-sectional area of the L.D. taken at the 10th rib. These panel scores indicated that tenderness was related to marbling (r = 0.37) and juiciness (r = 0.63). Warner-Bratzler shear correlated with taste panel tenderness (r= -0.73) and with marbling (r = 0.25). Marbling was correlated with flavor (r = 0.23), but not with juiciness (r = 0.003).