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A note on the relationships between cured-cooked and dry-cured ham processing yields.

Pierre Sellier¹, Gabriel Monin

¹INRA, UMR1313, Génétique Animale et Biologie Intégrative, 78352 Jouy-en-Josas Cedex, France. pierre.sellier@jouy.inra.fr

|April 27, 2010

Summary

Pork ham processing yields differ significantly between cured-cooked and dry-cured methods. Ultimate pH impacts cured-cooked ham yield, while carcass leanness is key for dry-cured ham yield.

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Area of Science:

Meat Science
Animal Science
Food Technology

Background:

Pork quality and processing yields are critical for the meat industry.
Understanding factors influencing yield in different ham processing methods is essential for optimizing production.

Purpose of the Study:

To compare the technological yields of cured-cooked and dry-cured ham processing.
To investigate the correlation between fresh meat quality traits, carcass characteristics, and processing yields.

Main Methods:

Utilized 353 pig carcasses (approx. 100 kg body weight).
Processed right hams into cured-cooked hams and left hams into dry-cured hams.
Registered weights, yields, carcass lean content, and fresh meat quality traits.

Main Results:

Technological yield of cured-cooked ham was more correlated with ultimate pH (r=0.51) than carcass leanness (r=-0.13).
Technological yield of dry-cured ham was more correlated with carcass leanness (r=-0.62) than ultimate pH (r=0.15).
Correlations between the two technological yields (r=0.36) and overall yields (r=-0.01) were moderate to very low.

Conclusions:

Ultimate pH is a significant predictor for cured-cooked ham yield.
Carcass leanness is a significant predictor for dry-cured ham yield.
The two ham processing methods exhibit distinct relationships between meat quality traits and processing outcomes.