University of Illinois Urbana-Champaign

Effect of increased carcass weight on pork carcass characteristics, fabrication yields, and further processing

Metz, Joseph Lee

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METZ-THESIS-2023.pdf

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https://hdl.handle.net/2142/121501

Description

Title
Effect of increased carcass weight on pork carcass characteristics, fabrication yields, and further processing
Author(s)
Metz, Joseph Lee
Issue Date
2023-07-21
Director of Research (if dissertation) or Advisor (if thesis)
  • Dilger, Anna C
  • Harsh, Bailey N
Committee Member(s)
Shike, Daniel W
Department of Study
Animal Sciences
Discipline
Animal Sciences
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Keyword(s)
  • heavy weight
  • pork
  • fabrication
  • processing
Abstract
The trend of increasing pork hot carcass weight presents a need to understand changes to the carcass, explore alternative fabrication and novel cuts, and determine implications for further processed products. Therefore, the objective was to characterize the effect of increasing hot carcass weight (HCW) on pork carcass characteristics, yields from traditional and alternative fabrication methods, novel retail cut size, and ham and belly processing. Pigs (n=85) were slaughtered and divided into three hot carcass weight (HCW) categories: Average (99 to 109 kg), Heavy (116 to 126 kg), and Very Heavy (134 to 144 kg). Loin depth and back fat depth were measured on all carcasses. Paired right and left sides were fabricated traditionally and alternatively (shoulder separation at the 4th/5th rib), respectively. From the alternative side, the serratus ventralis (SV) was removed from the cellar-trimmed butt and the triceps brachii (TB) was removed from the picnic shoulder. All individual primals and subprimals were weighed for yield calculations. Data were analyzed using the MIXED procedure in SAS including the main effect of weight class, with sex and sire line as either fixed or random blocking effects. Differences were considered significant at P ≤ 0.05. Regardless of fabrication method, whole primal and subprimal weights increased (P < 0.01) in heavier carcass weight classes compared with lighter classes, but often these increases were not maintained when weights were expressed as a percentage of chilled side weight. Serratus ventralis weight was increased (P < 0.01) approximately 0.28 kg from Average to Very Heavy, while the triceps brachii weight was increased (P < 0.01) approximately 0.25 kg from Average to Very Heavy. There were no differences (P = 0.08) in ham processing characteristics including pump uptake, retention, and cook yield. However, cured hams from heavier carcasses were less red and less yellow (P < 0.01). Heavier carcasses produced longer, thicker, and wider bellies (P < 0.01), but bellies did not differ in firmness (P = 0.16). Despite reduced pump uptake (P < 0.01), bellies from heavier carcasses had greater cooked yield than those from lighter carcasses (P < 0.01). Total area of sliced bacon increased with increasing carcass weight. Bacon slice lean area percentage decreased (P < 0.01) in bacon from Very Heavy carcasses compared to lighter carcasses. Iodine value was decreased (P = 0.04) approximately 2.5 units from 68.6 in fresh bellies from Average carcasses to 66.2 in bellies from Very Heavy carcasses. With increasing carcass weight, pork carcasses displayed proportional lean and fat accretion. While the alternative shoulder-loin separation reduced loin and belly length, loins and bellies from heavier carcasses weighed more than those from carcasses commonly available in the U.S. industry today. Alternative fabrication of carcasses yielded novel cuts from the shoulder including the SV and TB that were of size to warrant further exploration as retail offerings. At heavier weights, alternative fabrication could increase carcass value. Processing characteristics of hams and bellies were not impaired at heavier carcass weights, though the consumer acceptability of larger, fattier slices of bacon from heavier carcasses should be determined.
Graduation Semester
2023-08
Type of Resource
Thesis
Handle URL
https://hdl.handle.net/2142/121501
Copyright and License Information
Copyright 2023 Joseph Metz

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