Animal Science Research and Review

Special Circular 161-99

Evaluation of the Further-Processing Quality of Ham Muscles from Hampshire Hogs

C. L. Knipe 1,
D. L. Meeker,
B. D. Paxton,
S. J. Moeller,
K. M. Irvin,
D. M. Wulf,
R. C. Emnett

The Ohio State University Department of Animal Sciences

Abstract

In order to evaluate processing quality effects of the Napole gene and the feasibility of improving the functionality of pork from hogs possessing the Napole gene (RN-), paired hams from 40 hogs (selected from a Hampshire progeny test conducted at the Western Illinois Test Station) were obtained. Two processing scenarios were applied to the paired hams, one of which was intended to improve the functional quality of pork over a conventional processing method. The addition of 0.125% sodium hydroxide to a conventional injection solution increased cooking yields, cooked pH, and darkened product color over the control. No differences in purge quantities were found between the two treatments. These results showed that some of the detrimental effects of the Napole gene can be mitigated by altering processing techniques; but the scenarios tested here also benefitted the normal hams, maintaining an advantage to not having the gene.

¹For more information, contact at: The Ohio State University, 122B Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210; 614-292-4877; fax: 614-292-3513; e-mail: knipe.1@osu.edu