title: A note on the relationships between cured-cooked and dry-cured ham processing yields.
abstract: Right and left hams from 353 pigs slaughtered at around 100 kg body weight were processed into cured-cooked hams and dry-cured hams, respectively. Weights and yields at various stages of each process, carcass lean content and fresh meat quality traits were registered. Technological yield of cured-cooked processing (saleable cooked ham weight/defatted-deboned fresh ham weight) was more closely correlated to ultimate pH (r=0.51, p<0.001) than to carcass leanness (r=-0.13, p<0.05) whereas the reverse situation -r=0.15 (p<0.01) and r=-0.62 (p<0.001), respectively--was found for technological yield of dry-cured processing (saleable dry ham weight/trimmed fresh ham weight). The correlation between the two technological yields was significantly positive but of fairly moderate magnitude (r=0.36). The correlation between the overall yields (saleable processed ham weight/entire fresh ham weight) of the two processes revealed to be very close to zero (r=-0.01).
authors.affiliation: INRA, UMR1313, Génétique Animale et Biologie Intégrative, 78352 Jouy-en-Josas Cedex, France. pierre.sellier@jouy.inra.fr
authors.forename: Pierre
authors.initials: P
authors.lastname: Sellier
authors.forename: Gabriel
authors.initials: G
authors.lastname: Monin
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D001823:Body Composition; D001835:Body Weight; D003296:Cooking; D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards; D018482:Muscle, Skeletal; D009929:Organ Size; D013552:Swine