Specific Gravity and Chemical Composition of the Untrimmed Ham as Related to Leanness of Pork Carcasses

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Abstract
The specific gravity of the untrimmed right ham was found to be closely associated with the specific gravity of the entire carcass with a correlation coefficient of .86. However, cut-out percentages, chemical composition of the ham, loin lean areas, and fat thickness measures were not as closely predicted by ham specific gravity as by carcass specific gravity. The correlation coefficients obtained between ham specific gravity and the above mentioned items were all highly significant. In this study, contrary to previous work, carcass cut-out was more closely associated with live probe and backfat thickness than with specific gravity of the ham. However, specific gravity of the untrimmed ham more closely predicted its chemical composition than lean areas of the loin, carcass length, live probe, or backfat thickness. Results indicated that specific gravity of the ham or carcass was a more reliable indicator of muscling, or actual meatiness, than live probe or backfat thickness. This conclusion was based on a higher correlation of specific gravity and loin lean areas than between fat thickness and lean areas. Added proof was drawn from the closer relation of specific gravity and chemical components than of fat thickness measures and chemical composition. Carcass length showed no significant relationship with cut-out, chemical composition, or exterior fat thickness. Carcass length combined with backfat thickness or live probe gave little advantage over the use of backfat or live probe alone. Dressing percentage was not significantly associated with specific gravity or loin lean area. In this study the lean area of the loin measured at the tenth rib more closely predicted cut-out than the same area measured at the last rib. In general, lean cut-out was more closely associated with other measures of leanness than primal cut-out. Copyright © . .

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