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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety & Quality Research » Research » Publications at this Location » Publication #323149

Research Project: STRATEGIES TO OPTIMIZE MEAT QUALITY AND COMPOSITION OF RED MEAT ANIMALS

Location: Meat Safety & Quality Research

Title: Effects of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs sourced from a commercial processing facility

Author
item Arkfeld, Emily - University Of Illinois
item Wilson, K - University Of Illinois
item Overholt, M - University Of Illinois
item Harsh, B - University Of Illinois
item Lowell, J - University Of Illinois
item Hogan, E - University Of Illinois
item Klehm, B - University Of Illinois
item Bohrer, B - University Of Illinois
item Petersen, B - University Of Illinois
item Kroscher, K - University Of Illinois
item Stites, C - University Of Illinois
item Mohrhauser, D - Smithfield Foods, Inc
item King, David - Andy
item Wheeler, Tommy
item Dilger, A - University Of Illinois
item Shackelford, Steven
item Boler, D - University Of Illinois

Submitted to: Journal of Animal Science Supplement
Publication Type: Abstract Only
Publication Acceptance Date: 12/3/2015
Publication Date: 3/14/2016
Citation: Arkfeld, E.K., Wilson, K.B., Overholt, M.F., Harsh, B.N., Lowell, J.E., Hogan, E.K., Klehm, B.J., Bohrer, B.M., Petersen, B.C., Kroscher, K.A., Stites, C.R., Mohrhauser, D.A., King, D.A., Wheeler, T.L., Dilger, A.C., Shackelford, S.D., Boler, D.D. 2016. Effects of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs sourced from a commercial processing facility. [abstract] Journal of Animal Science Supplement. 94(Supplement2):60-61.

Interpretive Summary:

Technical Abstract: The objective was to quantify the effect of marketing group (MG) on the variability of primal quality. Pigs (N=7,684) were slaughtered in 3 MGs from 8 barns. Pigs were from genetic selection programs focused on lean growth (L; group 1 n=1,131; group 2 n=1,466; group 3 n=1,030) or superior meat quality (Q; group 1 n=929; group 2 n=1,559; group 3 n=1,569). Data were analyzed as a split-plot design. Carcass composition, subjective quality and VISNIR measures on loins were collected on all carcasses. In-plant loin quality and belly quality analyses were conducted on 52.0% and 47.5% of the carcasses. Ten percent of the loins and hams (N=858) were selected for slice shear force analysis and processed ham characteristics. Pigs from MG 1 (25.35% CV) were fatter but less variable than pigs from MG 3 (P=0.04; 25.36% CV), MG 3 (P=0.27) was not different from the other MGs. Hot carcass weight, loin depth, and percent lean were not different among MGs (P=0.10). Iodine value was not impacted by MG (P=0.10). Bellies were heavier in Q MGs 1 (15.17% CV) and 2 (14.58% CV) than Q MG 3 (P=0.03; 16.20% CV). However no belly quality measures were impacted by MG (P=0.10). Select ham pre-trim and post-trim weight were lighter in L MG 1 than L MGs 2 and 3 and were lighter in Q MG 3 than Q MGs 1 and 2 (P<0.0001). Within L focus, MG 3 (14.33% CV) had a heavier inside ham weight than MG 1 (P=0.01; 10.27% CV) and L MG 3 had a heavier inside ham weight than Q MGs 2 (12.95% CV) and 3 (P=0.05; 13.68% CV). Lean MG 3 (12.18% CV) had a heavier outside ham weight than L MG 1 (P<0.0001; 11.40% CV) and Q MG 3 (P<0.01; 14.44% CV). Within MG 3 green weight and stuffed weight were heavier in hams from L pigs than Q (P=0.05). Fresh semimembranosus L* was greater (lighter) in MG 2 (6.58% CV) than MG 1 (P=0.04; 6.82%); cured L* was lower (darker) in MG 3 (3.67% CV) than MGs 1 (3.73% CV) and 2 (P<0.01; 4.02% CV). Minimal variability existed among MGs. Although MG had no impact on loin or belly quality, it did impact fresh and processed ham color. Differing genetic selection focus impacts the weight of primals within MGs.