{"id":{"repo_id":"ohiolink","oai_identifier":"oai:etd.ohiolink.edu:osu1365789168"},"canonical_url":"https://search.dev.ndltd.org/etd/ohiolink/oai:etd.ohiolink.edu:osu1365789168","repository":{"repo_id":"ohiolink","name":"OhioLINK","base_url":"https://etd.ohiolink.edu/acprod/odb_etd/ws/oai/oai"},"display":{"title":"The Effect of a Low Sodium Curing Solution on Further Processed Hams and Bellies from Purebred Berkshire Pigs Fed a Step-up Ractopamine Feeding Program","abstract":"The objective of the first study was to summarize previous literature, using a meta-analysis approach, on the effects of ractopamine hydrochloride (RAC) when fed at doses of 5 to 10 mg/kg for up to 35 days prior to harvest on carcass cutability and belly quality of finishing pigs. The objective of the second study was to determine the effect of a lower sodium curing solution on processing characteristics of hams and bellies from purebred Berkshire pigs fed a step-up RAC feeding program or a negative control diet. The first study reported that RAC pigs when compared to control pigs had a carcass cutting yield advantage of 1.01 percentage units (74.70% vs. 73.69%, respectively; P= 0.02; SED = 0.33) and a bone in lean cutting yield advantage of 1.10 percentage units (61.43% vs. 60.33%, respectively; P = 0.03; SED = 0.40). When further evaluated, RAC pigs had a boneless shoulder (Boston butt + picnic) yield advantage of 0.32 percentage units (P < 0.01; SED = 0.11), a boneless loin (Canadian back + tenderloin + sirloin) yield advantage of 0.43 percentage units (P = 0.01; SED = 0.13), and a boneless ham (inside + outside + knuckle) yield advantage of 0.51 percentage units (P < 0.001; SED = 0.11). A boneless yield was calculated using a summation of the percentage of side weight from the boneless shoulder, boneless loin, and boneless ham, which resulted in a 1.08 percentage unit (36.28% vs. 35.20%, respectively; P = 0.002; SED = 0.25) advantage of RAC pigs when compared to control pigs. For fresh belly characteristics, RAC pigs (15.27 cm; 73.42) had narrower flop distances (P=0.02; SED=0.62) and greater iodine values (P=0.01; SED=0.33) respectively, when compared to control pigs (17.08 cm; 71.48). The second study compared hams and bellies derived from purebred Berkshire pigs fed RAC cured with a standard curing solution (1.98% NaCl; REG) or with a low sodium, potassium chloride substitute curing solution (0.67% NaCl and 1.29% KCl; LOW). Sixty pairs (n = 120) of hams and bellies were selected from 200 purebred Berkshire pigs. Pigs fed RAC had a 0.10 kg/d greater ADG (P < 0.01) and a 0.03 greater G:F (P < 0.01) over the 28 day finishing period and ended with 3.29 kg greater BW (P < 0.01). There were no differences (P > 0.05) in fresh loin quality or processing characteristics of hams and bellies between RAC and control pigs. Break strength (an indication of protein interaction) of LOW hams (5.97 kg) required less (P = 0.05) force to break than REG hams (6.99 kg). LOW hams had greater (P < 0.05) lightness (L*) and yellowness (b*), and had lesser (P < 0.05) redness (a*) values than REG hams. Pump uptake and cook yield was less (P < 0.01) in LOW bellies when compared to REG bellies. No differences (P < 0.05) between LOW and REG hams and bellies were detected by a trained sensory panelist for saltiness, flavor, or acceptability.","abstract_html":"The objective of the first study was to summarize previous literature, using a meta-analysis approach, on the effects of ractopamine hydrochloride (RAC) when fed at doses of 5 to 10 mg/kg for up to 35 days prior to harvest on carcass cutability and belly quality of finishing pigs. The objective of the second study was to determine the effect of a lower sodium curing solution on processing characteristics of hams and bellies from purebred Berkshire pigs fed a step-up RAC feeding program or a negative control diet. The first study reported that RAC pigs when compared to control pigs had a carcass cutting yield advantage of 1.01 percentage units (74.70% vs. 73.69%, respectively; P= 0.02; SED = 0.33) and a bone in lean cutting yield advantage of 1.10 percentage units (61.43% vs. 60.33%, respectively; P = 0.03; SED = 0.40). When further evaluated, RAC pigs had a boneless shoulder (Boston butt + picnic) yield advantage of 0.32 percentage units (P &lt; 0.01; SED = 0.11), a boneless loin (Canadian back + tenderloin + sirloin) yield advantage of 0.43 percentage units (P = 0.01; SED = 0.13), and a boneless ham (inside + outside + knuckle) yield advantage of 0.51 percentage units (P &lt; 0.001; SED = 0.11). A boneless yield was calculated using a summation of the percentage of side weight from the boneless shoulder, boneless loin, and boneless ham, which resulted in a 1.08 percentage unit (36.28% vs. 35.20%, respectively; P = 0.002; SED = 0.25) advantage of RAC pigs when compared to control pigs. For fresh belly characteristics, RAC pigs (15.27 cm; 73.42) had narrower flop distances (P=0.02; SED=0.62) and greater iodine values (P=0.01; SED=0.33) respectively, when compared to control pigs (17.08 cm; 71.48). The second study compared hams and bellies derived from purebred Berkshire pigs fed RAC cured with a standard curing solution (1.98% NaCl; REG) or with a low sodium, potassium chloride substitute curing solution (0.67% NaCl and 1.29% KCl; LOW). Sixty pairs (n = 120) of hams and bellies were selected from 200 purebred Berkshire pigs. Pigs fed RAC had a 0.10 kg/d greater ADG (P &lt; 0.01) and a 0.03 greater G:F (P &lt; 0.01) over the 28 day finishing period and ended with 3.29 kg greater BW (P &lt; 0.01). There were no differences (P &gt; 0.05) in fresh loin quality or processing characteristics of hams and bellies between RAC and control pigs. Break strength (an indication of protein interaction) of LOW hams (5.97 kg) required less (P = 0.05) force to break than REG hams (6.99 kg). LOW hams had greater (P &lt; 0.05) lightness (L*) and yellowness (b*), and had lesser (P &lt; 0.05) redness (a*) values than REG hams. Pump uptake and cook yield was less (P &lt; 0.01) in LOW bellies when compared to REG bellies. No differences (P &lt; 0.05) between LOW and REG hams and bellies were detected by a trained sensory panelist for saltiness, flavor, or acceptability.","abstract_has_math":false,"creators":["Bohrer, Benjamin M."],"institution":"The Ohio State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Animal Sciences","degree_department":null,"school":null,"contributors":["Boler, Dustin"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2013,"date_issued":"2013-08-09","date_published":"2013-08-09","updated_at":"2026-07-24T03:37:31Z","subjects":["Animal Sciences","pigs","ractopamine","hams","bellies","sodium"],"languages":["English"],"rights":["unrestricted","This thesis or dissertation is protected by copyright: some rights reserved. It is licensed for use under a Creative Commons license. Specific terms and permissions are available from this document's record in the OhioLINK ETD Center."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://rave.ohiolink.edu/etdc/view?acc_num=osu1365789168","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Boler, Dustin"]},{"key":"dc:creator","label":"Author","values":["Bohrer, Benjamin M."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2013-08-09"]},{"key":"dc:publisher","label":"Institution","values":["The Ohio State University / OhioLINK"]},{"key":"dc:type","label":"Dc Type","values":["Electronic Thesis or Dissertation"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Animal Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["The Ohio State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Animal Sciences","pigs","ractopamine","hams","bellies","sodium"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:rights","label":"Dc Rights","values":["unrestricted","This thesis or dissertation is protected by copyright: some rights reserved. It is licensed for use under a Creative Commons license. Specific terms and permissions are available from this document's record in the OhioLINK ETD Center."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://rave.ohiolink.edu/etdc/view?acc_num=osu1365789168"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["The objective of the first study was to summarize previous literature, using a meta-analysis approach, on the effects of ractopamine hydrochloride (RAC) when fed at doses of 5 to 10 mg/kg for up to 35 days prior to harvest on carcass cutability and belly quality of finishing pigs. The objective of the second study was to determine the effect of a lower sodium curing solution on processing characteristics of hams and bellies from purebred Berkshire pigs fed a step-up RAC feeding program or a negative control diet. The first study reported that RAC pigs when compared to control pigs had a carcass cutting yield advantage of 1.01 percentage units (74.70% vs. 73.69%, respectively; P= 0.02; SED = 0.33) and a bone in lean cutting yield advantage of 1.10 percentage units (61.43% vs. 60.33%, respectively; P = 0.03; SED = 0.40). When further evaluated, RAC pigs had a boneless shoulder (Boston butt + picnic) yield advantage of 0.32 percentage units (P < 0.01; SED = 0.11), a boneless loin (Canadian back + tenderloin + sirloin) yield advantage of 0.43 percentage units (P = 0.01; SED = 0.13), and a boneless ham (inside + outside + knuckle) yield advantage of 0.51 percentage units (P < 0.001; SED = 0.11). A boneless yield was calculated using a summation of the percentage of side weight from the boneless shoulder, boneless loin, and boneless ham, which resulted in a 1.08 percentage unit (36.28% vs. 35.20%, respectively; P = 0.002; SED = 0.25) advantage of RAC pigs when compared to control pigs. For fresh belly characteristics, RAC pigs (15.27 cm; 73.42) had narrower flop distances (P=0.02; SED=0.62) and greater iodine values (P=0.01; SED=0.33) respectively, when compared to control pigs (17.08 cm; 71.48). The second study compared hams and bellies derived from purebred Berkshire pigs fed RAC cured with a standard curing solution (1.98% NaCl; REG) or with a low sodium, potassium chloride substitute curing solution (0.67% NaCl and 1.29% KCl; LOW). Sixty pairs (n = 120) of hams and bellies were selected from 200 purebred Berkshire pigs. Pigs fed RAC had a 0.10 kg/d greater ADG (P < 0.01) and a 0.03 greater G:F (P < 0.01) over the 28 day finishing period and ended with 3.29 kg greater BW (P < 0.01). There were no differences (P > 0.05) in fresh loin quality or processing characteristics of hams and bellies between RAC and control pigs. Break strength (an indication of protein interaction) of LOW hams (5.97 kg) required less (P = 0.05) force to break than REG hams (6.99 kg). LOW hams had greater (P < 0.05) lightness (L*) and yellowness (b*), and had lesser (P < 0.05) redness (a*) values than REG hams. Pump uptake and cook yield was less (P < 0.01) in LOW bellies when compared to REG bellies. No differences (P < 0.05) between LOW and REG hams and bellies were detected by a trained sensory panelist for saltiness, flavor, or acceptability."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf","1.04 MB"]},{"key":"dc:title","label":"Title","values":["The Effect of a Low Sodium Curing Solution on Further Processed Hams and Bellies from Purebred Berkshire Pigs Fed a Step-up Ractopamine Feeding Program"]}]}],"canonical_facts":{"dc:contributor":["Boler, Dustin"],"dc:creator":["Bohrer, Benjamin M."],"dc:date":["2013-08-09"],"dc:description":["The objective of the first study was to summarize previous literature, using a meta-analysis approach, on the effects of ractopamine hydrochloride (RAC) when fed at doses of 5 to 10 mg/kg for up to 35 days prior to harvest on carcass cutability and belly quality of finishing pigs. The objective of the second study was to determine the effect of a lower sodium curing solution on processing characteristics of hams and bellies from purebred Berkshire pigs fed a step-up RAC feeding program or a negative control diet. The first study reported that RAC pigs when compared to control pigs had a carcass cutting yield advantage of 1.01 percentage units (74.70% vs. 73.69%, respectively; P= 0.02; SED = 0.33) and a bone in lean cutting yield advantage of 1.10 percentage units (61.43% vs. 60.33%, respectively; P = 0.03; SED = 0.40). When further evaluated, RAC pigs had a boneless shoulder (Boston butt + picnic) yield advantage of 0.32 percentage units (P < 0.01; SED = 0.11), a boneless loin (Canadian back + tenderloin + sirloin) yield advantage of 0.43 percentage units (P = 0.01; SED = 0.13), and a boneless ham (inside + outside + knuckle) yield advantage of 0.51 percentage units (P < 0.001; SED = 0.11). A boneless yield was calculated using a summation of the percentage of side weight from the boneless shoulder, boneless loin, and boneless ham, which resulted in a 1.08 percentage unit (36.28% vs. 35.20%, respectively; P = 0.002; SED = 0.25) advantage of RAC pigs when compared to control pigs. For fresh belly characteristics, RAC pigs (15.27 cm; 73.42) had narrower flop distances (P=0.02; SED=0.62) and greater iodine values (P=0.01; SED=0.33) respectively, when compared to control pigs (17.08 cm; 71.48). The second study compared hams and bellies derived from purebred Berkshire pigs fed RAC cured with a standard curing solution (1.98% NaCl; REG) or with a low sodium, potassium chloride substitute curing solution (0.67% NaCl and 1.29% KCl; LOW). Sixty pairs (n = 120) of hams and bellies were selected from 200 purebred Berkshire pigs. Pigs fed RAC had a 0.10 kg/d greater ADG (P < 0.01) and a 0.03 greater G:F (P < 0.01) over the 28 day finishing period and ended with 3.29 kg greater BW (P < 0.01). There were no differences (P > 0.05) in fresh loin quality or processing characteristics of hams and bellies between RAC and control pigs. Break strength (an indication of protein interaction) of LOW hams (5.97 kg) required less (P = 0.05) force to break than REG hams (6.99 kg). LOW hams had greater (P < 0.05) lightness (L*) and yellowness (b*), and had lesser (P < 0.05) redness (a*) values than REG hams. Pump uptake and cook yield was less (P < 0.01) in LOW bellies when compared to REG bellies. No differences (P < 0.05) between LOW and REG hams and bellies were detected by a trained sensory panelist for saltiness, flavor, or acceptability."],"dc:format":["application/pdf","1.04 MB"],"dc:identifier":["http://rave.ohiolink.edu/etdc/view?acc_num=osu1365789168"],"dc:language":["English"],"dc:publisher":["The Ohio State University / OhioLINK"],"dc:rights":["unrestricted","This thesis or dissertation is protected by copyright: some rights reserved. It is licensed for use under a Creative Commons license. Specific terms and permissions are available from this document's record in the OhioLINK ETD Center."],"dc:subject":["Animal Sciences","pigs","ractopamine","hams","bellies","sodium"],"dc:title":["The Effect of a Low Sodium Curing Solution on Further Processed Hams and Bellies from Purebred Berkshire Pigs Fed a Step-up Ractopamine Feeding Program"],"dc:type":["Electronic Thesis or Dissertation"],"thesis:degree_discipline":["Animal Sciences"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["The Ohio State University"]},"updated_at":"2026-07-24T03:37:31Z"}