Effect of Slaughter Weight upon the Processing Characteristics, Quality and Consumer Acceptability of Pork Carcasses and Cuts

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Abstract
This study was conducted in order to determine the effect of slaughter weight upon the acceptability, quality and processing characteristics of pork carcasses. Carcasses of 40 Yorkshire and 40 crossbred barrows and gilts were studied. The animals were divided into four slaughter weight groups ranging from 100 to 210 lb. As slaughter weight was lowered, there was a decrease in carcass length, dressing percent and loin-eye area, and an increase in the percent of primal and lean cuts. Chemical analysis of the rough ham indicated that slaughtering at lighter weights resulted in higher percentages of protein and moisture, and a lower percent of ether extract. Analysis of the longissimus dorsi showed similar trends except that no significant differences were observed in the percent of ether extract as slaughter weight decreased. Physical separation of the rough ham showed that the percent of lean increased and that the percent of fat decreased as slaughter weight was reduced. Taste panel scores indicated that fresh chops, smoked hams and bacons from the four weight groups were equally acceptable. Differences in cooking losses of the fresh chops and in the yields of the smoked hams and bacons were not significant. Surface color renotations of hue and value were not affected by slaughter weight; however, significant decreases in chroma were noted as slaughter weight decreased. Consumer studies indicated a strong preference for the 7-rib loin roasts and loin chops from the heaviest group of pigs. Although the chops from the lightest group ranked second, results suggest that the preference was based on rejection of excessively fat chops rather than a preference for the smaller chops. The 7-rib blade loin roasts from the lightest group were strongly rejected, but the Boston butt roasts from this group were preferred. In general, results indicated that the consumers would buy cuts from the lightest group, except for the 7-rib loin roasts, which were rejected because of their small size. Copyright © 1964. American Society of Animal Science . Copyright 1964 by American Society of Animal Science

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