Document Type

Dissertation - Open Access

Award Date

1969

Degree Name

Master of Science (MS)

Department / School

Animal Science

Abstract

Any evaluation of carcass or wholesale cut characteristics is generally based upon quality and quantity of lean meat. The quantity factor is of prime importance to the breeder, producer, processor and consumer. Extensive exploration of techniques to increase the relative yield of lean meat in the carcass has been conducted by animal breeders and livestock production personnel. Furthermore, studies concerned primarily with the development of processing methods which increase yield and final product net weight have been undertaken by the meat industry. Coupled with the quantity factor is the growing concern for product quality. A product with high consumer acceptability should be of adequate quality, yield a high proportion of lean meat, be convenient to use and have a low unit cost. Another important consideration is packaging. A product with high consumer acceptability must be packaged in sizes proportionate to the needs of present day families. Merchandising whole cured hams is increasingly difficult in today's retail meat outlets 'because of the following factors: (1) the trend toward smaller family size, (2) increased disposable income, (3) increased weight of hams in today's meat type hog, and (4) housewives are seeking greater convenience in meat items. Separating hams into smaller units would permit stitch pumping the brine into the ham pieces by machine similar to the bacon pumping method. Pickle could be injected into the parts more rapidly, more economically, and with a greater degree of control in a constant amount and distribution than could be accomplished in the whole ham. Less space would be required by the split hams in the cover brine, whereas more smokehouse space would be required than is utilized for whole hams. The basic purpose of the project reported herein was to evaluate the merits of separating whole boneless hams into top and bottom parts prior to subjecting them to the curing and smoking process. Differences in yield and final product quality within pairs, one whole ham and the other separated into parts, were used as indicators of relative merit. In this study a country style cured ham refers to a salt brine, stitch pumped, 10 day cured ·ham, without additives, which has been heated and smoked for 23 hours.

Library of Congress Subject Headings

Ham
Meat -- Quality

Format

application/pdf

Number of Pages

51

Publisher

South Dakota State University

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