Quality and Composition Traits in Pork

Two studies were conducted to investigate pork composition and quality. The first study evaluated the ability of ultrasound measurements, using either cross-sectional or longitudinal images, and Fat-O-Meater (FOM) measurements to predict carcass fat-free lean (FFL) in commercial pigs (n = 59). Ultrasound measures collected from cross-sectional and longitudinal images were as accurate as FOM measurements, which is the industry standard for predicting FFL. The second study investigated quality attributes of hams (n = 150) that were selected into normal or two-tone groups, based on the color of the Gluteus medius. Color (L*, a*, b*) and pH was measured on individual muscle groups within the three-piece boneless ham. Color was lighter and pH was lower in the two-tone versus normal quality groups. These data suggest that quality attributes in the muscles of a three-piece boneless ham can be predicted by the muscles of the ham butt-face. INDEX WORDS: