INRA, UMR1313, Génétique Animale et Biologie Intégrative, 78352 Jouy-en-Josas Cedex, France.
Meat Sci. 2010 Aug;85(4):785-7. doi: 10.1016/j.meatsci.2010.03.013. Epub 2010 Mar 21.
Right and left hams from 353 pigs slaughtered at around 100 kg body weight were processed into cured-cooked hams and dry-cured hams, respectively. Weights and yields at various stages of each process, carcass lean content and fresh meat quality traits were registered. Technological yield of cured-cooked processing (saleable cooked ham weight/defatted-deboned fresh ham weight) was more closely correlated to ultimate pH (r=0.51, p<0.001) than to carcass leanness (r=-0.13, p<0.05) whereas the reverse situation -r=0.15 (p<0.01) and r=-0.62 (p<0.001), respectively--was found for technological yield of dry-cured processing (saleable dry ham weight/trimmed fresh ham weight). The correlation between the two technological yields was significantly positive but of fairly moderate magnitude (r=0.36). The correlation between the overall yields (saleable processed ham weight/entire fresh ham weight) of the two processes revealed to be very close to zero (r=-0.01).
从体重约 100 公斤的 353 头猪身上分别取左右火腿，加工成腌制熟火腿和干腌火腿。记录了每个过程各个阶段的重量和产量、胴体瘦肉含量和新鲜肉品质特性。腌制熟加工的技术产量（可销售的熟火腿重量/脱脂去骨鲜火腿重量）与最终 pH 值的相关性更密切（r=0.51，p<0.001），而与胴体瘦肉率的相关性较差（r=-0.13，p<0.05），而对于干腌加工的技术产量（可销售的干火腿重量/修剪后的鲜火腿重量）则相反-r=0.15（p<0.01）和 r=-0.62（p<0.001）。这两种技术产量之间的相关性是显著的，但幅度相当适中（r=0.36）。两种工艺的整体产量（可销售的加工火腿重量/整个鲜火腿重量）之间的相关性非常接近零（r=-0.01）。
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