{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/121501"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/121501","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Effect of increased carcass weight on pork carcass characteristics, fabrication yields, and further processing","abstract":"Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2023-12-04 without embargo terms","abstract_html":"Submission original under an indefinite embargo labeled &#x27;Open Access&#x27;. The submission was exported from vireo on 2023-12-04 without embargo terms","abstract_has_math":false,"creators":["Metz, Joseph Lee"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Animal Sciences","degree_department":null,"school":null,"contributors":["Dilger, Anna C","Harsh, Bailey N","Shike, Daniel W"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2023,"date_issued":"2023-08","date_published":"2023-08","updated_at":"2026-07-22T22:24:57Z","subjects":["Heavy Weight","Pork","Fabrication","Processing"],"languages":["en","eng"],"rights":["Copyright 2023 Joseph Metz"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/121501","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Dilger, Anna C","Harsh, Bailey N","Shike, Daniel W"]},{"key":"dc:creator","label":"Author","values":["Metz, Joseph Lee"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2023-08","2023-07-21"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Animal Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Heavy Weight","Pork","Fabrication","Processing"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2023 Joseph Metz"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/121501"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2023-12-04 without embargo terms","The student, Joseph Metz, accepted the attached license on 2023-07-11 at 13:55.","The student, Joseph Metz, submitted this Thesis for approval on 2023-07-11 at 14:04.","This Thesis was approved for publication on 2023-07-21 at 10:23.","DSpace SAF Submission Ingestion Package generated from Vireo submission #19626 on 2023-12-04 at 17:01:51","The trend of increasing pork hot carcass weight presents a need to understand changes to the carcass, explore alternative fabrication and novel cuts, and determine implications for further processed products. Therefore, the objective was to characterize the effect of increasing hot carcass weight (HCW) on pork carcass characteristics, yields from traditional and alternative fabrication methods, novel retail cut size, and ham and belly processing. Pigs (n=85) were slaughtered and divided into three hot carcass weight (HCW) categories: Average (99 to 109 kg), Heavy (116 to 126 kg), and Very Heavy (134 to 144 kg). Loin depth and back fat depth were measured on all carcasses. Paired right and left sides were fabricated traditionally and alternatively (shoulder separation at the 4th/5th rib), respectively. From the alternative side, the serratus ventralis (SV) was removed from the cellar-trimmed butt and the triceps brachii (TB) was removed from the picnic shoulder. All individual primals and subprimals were weighed for yield calculations. Data were analyzed using the MIXED procedure in SAS including the main effect of weight class, with sex and sire line as either fixed or random blocking effects. Differences were considered significant at P ≤ 0.05. Regardless of fabrication method, whole primal and subprimal weights increased (P < 0.01) in heavier carcass weight classes compared with lighter classes, but often these increases were not maintained when weights were expressed as a percentage of chilled side weight. Serratus ventralis weight was increased (P < 0.01) approximately 0.28 kg from Average to Very Heavy, while the triceps brachii weight was increased (P < 0.01) approximately 0.25 kg from Average to Very Heavy. There were no differences (P = 0.08) in ham processing characteristics including pump uptake, retention, and cook yield. However, cured hams from heavier carcasses were less red and less yellow (P < 0.01). Heavier carcasses produced longer, thicker, and wider bellies (P < 0.01), but bellies did not differ in firmness (P = 0.16). Despite reduced pump uptake (P < 0.01), bellies from heavier carcasses had greater cooked yield than those from lighter carcasses (P < 0.01). Total area of sliced bacon increased with increasing carcass weight. Bacon slice lean area percentage decreased (P < 0.01) in bacon from Very Heavy carcasses compared to lighter carcasses. Iodine value was decreased (P = 0.04) approximately 2.5 units from 68.6 in fresh bellies from Average carcasses to 66.2 in bellies from Very Heavy carcasses. With increasing carcass weight, pork carcasses displayed proportional lean and fat accretion. While the alternative shoulder-loin separation reduced loin and belly length, loins and bellies from heavier carcasses weighed more than those from carcasses commonly available in the U.S. industry today. Alternative fabrication of carcasses yielded novel cuts from the shoulder including the SV and TB that were of size to warrant further exploration as retail offerings. At heavier weights, alternative fabrication could increase carcass value. Processing characteristics of hams and bellies were not impaired at heavier carcass weights, though the consumer acceptability of larger, fattier slices of bacon from heavier carcasses should be determined."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Effect of increased carcass weight on pork carcass characteristics, fabrication yields, and further processing"]}]}],"canonical_facts":{"dc:contributor":["Dilger, Anna C","Harsh, Bailey N","Shike, Daniel W"],"dc:creator":["Metz, Joseph Lee"],"dc:date":["2023-08","2023-07-21"],"dc:description":["Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2023-12-04 without embargo terms","The student, Joseph Metz, accepted the attached license on 2023-07-11 at 13:55.","The student, Joseph Metz, submitted this Thesis for approval on 2023-07-11 at 14:04.","This Thesis was approved for publication on 2023-07-21 at 10:23.","DSpace SAF Submission Ingestion Package generated from Vireo submission #19626 on 2023-12-04 at 17:01:51","The trend of increasing pork hot carcass weight presents a need to understand changes to the carcass, explore alternative fabrication and novel cuts, and determine implications for further processed products. Therefore, the objective was to characterize the effect of increasing hot carcass weight (HCW) on pork carcass characteristics, yields from traditional and alternative fabrication methods, novel retail cut size, and ham and belly processing. Pigs (n=85) were slaughtered and divided into three hot carcass weight (HCW) categories: Average (99 to 109 kg), Heavy (116 to 126 kg), and Very Heavy (134 to 144 kg). Loin depth and back fat depth were measured on all carcasses. Paired right and left sides were fabricated traditionally and alternatively (shoulder separation at the 4th/5th rib), respectively. From the alternative side, the serratus ventralis (SV) was removed from the cellar-trimmed butt and the triceps brachii (TB) was removed from the picnic shoulder. All individual primals and subprimals were weighed for yield calculations. Data were analyzed using the MIXED procedure in SAS including the main effect of weight class, with sex and sire line as either fixed or random blocking effects. Differences were considered significant at P ≤ 0.05. Regardless of fabrication method, whole primal and subprimal weights increased (P < 0.01) in heavier carcass weight classes compared with lighter classes, but often these increases were not maintained when weights were expressed as a percentage of chilled side weight. Serratus ventralis weight was increased (P < 0.01) approximately 0.28 kg from Average to Very Heavy, while the triceps brachii weight was increased (P < 0.01) approximately 0.25 kg from Average to Very Heavy. There were no differences (P = 0.08) in ham processing characteristics including pump uptake, retention, and cook yield. However, cured hams from heavier carcasses were less red and less yellow (P < 0.01). Heavier carcasses produced longer, thicker, and wider bellies (P < 0.01), but bellies did not differ in firmness (P = 0.16). Despite reduced pump uptake (P < 0.01), bellies from heavier carcasses had greater cooked yield than those from lighter carcasses (P < 0.01). Total area of sliced bacon increased with increasing carcass weight. Bacon slice lean area percentage decreased (P < 0.01) in bacon from Very Heavy carcasses compared to lighter carcasses. Iodine value was decreased (P = 0.04) approximately 2.5 units from 68.6 in fresh bellies from Average carcasses to 66.2 in bellies from Very Heavy carcasses. With increasing carcass weight, pork carcasses displayed proportional lean and fat accretion. While the alternative shoulder-loin separation reduced loin and belly length, loins and bellies from heavier carcasses weighed more than those from carcasses commonly available in the U.S. industry today. Alternative fabrication of carcasses yielded novel cuts from the shoulder including the SV and TB that were of size to warrant further exploration as retail offerings. At heavier weights, alternative fabrication could increase carcass value. Processing characteristics of hams and bellies were not impaired at heavier carcass weights, though the consumer acceptability of larger, fattier slices of bacon from heavier carcasses should be determined."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/121501"],"dc:language":["en","eng"],"dc:rights":["Copyright 2023 Joseph Metz"],"dc:subject":["Heavy Weight","Pork","Fabrication","Processing"],"dc:title":["Effect of increased carcass weight on pork carcass characteristics, fabrication yields, and further processing"],"dc:type":["text"],"thesis:degree_discipline":["Animal Sciences"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:57Z"}