Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility 1,2,3

• Published in: Journal of animal science Vol. 95; no. 11; pp. 4958 - 4970
• Main Authors: Harsh, B N, Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D
• Format: Journal Article
• Language: English
• Published: Champaign Oxford University Press 01.11.2017
• Subjects: Abdomen; Accounting; Aging; Carcasses; Color; Hogs; Iodine; Marketing; Meat quality; pH effects; Pork; Quality assessment; Quality management; Variability; Weight

The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6 kg. Carcass composition, subjective loin quality, and ham face color were targeted on all carcasses, whereas in-plant instrumental loin color...