Pork Ham and Belly Processing Traits With Increasing Carcass Weight

Pork Ham and Belly Processing Traits With Increasing Carcass Weight

The objective of this study was to determine the effect of increasing hot carcass weight (HCW) on pork ham and belly processing characteristics. Pigs (n = 85) were slaughtered and divided into 3 HCW categories: Average (99 to 109 kg), Heavy (116 to 126 kg), and Very Heavy (134 to 144 kg). Fresh hams...

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Bibliographic Details
Main Authors: Bailey Harsh, Dani C Shirey, Erin Bryan, Hannah Marie Remole, Joseph Lee Metz, Kaitlin Richey Guthrie, Kayla E Barkley, Khalil Atef Jallaq, Xuenan Chen
Format: Article
Language:English
Published: Iowa State University Digital Press 2024-10-01
Series:Meat and Muscle Biology
Subjects:
heavy pigs
processing
ham
bacon
yield
carcass weight
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/18181/
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