title: Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture.
abstract: Thirty-two female pigs were slaughtered and their left sides suspended conventionally by the Achilles tendon whilst right sides were suspended from the pelvic bone. The first 16 pigs were used to measure suspension effects on the characteristics of three major leg muscles (m. gluteobiceps, m. semimembranosus and m. rectus femoris) and to assess their suitability for ham manufacture. The remaining pigs were used for the production of hams, made from tunnel- boned whole legs injected to a target 10% weight gain, then tumbled and cooked. Compared with conventional hanging, pelvic suspension resulted in significantly (P<0.01) lower weight loss from the sides during chilling (2.8 and 2.5%). There were major changes in the shape of all three muscles, with pelvic suspension producing marked increases in the width of the m. gluteobiceps (24%) and length of the m. semimembranosus (34%), and a small reduction in the length of the m. rectus femoris (2%). It also resulted in the two former muscles having a relatively higher brine retention, lower drip losses after storage and lower instrumental texture values (Volodkevitch shear force). Cooking loss was reduced in the pelvic-suspended m. semimembranosus. Similarly, whole gammon hams made from pelvic-suspended sides had greater injection gains than hams from conventionally-hung sides (13.6 and 12.3%), with lower cooking losses (16.7 and 19.0%). Instrumental texture values (punch and die peak force) made on the individual muscles in 3-mm thick slices were lower for the m. gluteobiceps (5914 and 9085 g) and m. semimembranosus (6163 and 7600 g) as a result of pelvic suspension. There were minor but significant effects on some colour parameters which probably have little commercial impact. The results demonstrate the advantages of pelvic suspension in terms of brine uptake and retention, and hence increased yield, as well as reduced toughness, for at least two of the major leg muscles, m. gluteobiceps and m. semimembranosus, with no disadvantage for the m. rectus femoris. Together, these three muscles constitute about half of the trimmed leg weight.
authors: Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
authors: A V
authors: AV
authors: Fisher
authors: A
authors: A
authors: Pouros
authors: J D
authors: JD
authors: Wood
authors: K
authors: K
authors: Young-Boong
authors: P R
authors: PR
authors: Sheard