HALOTHANE GENOTYPE AND PORK PRODUCTION - 2 - PROCESSED PORK PRODUCTS

The effect of the halothane gene on processed pork characteristics was investigated using the meat from 59 Landrace x Large White pigs of kn own halothane genotype (NN = 31, Nn = 17, nn = 11). The backs and hams were used to prepare canned hams and smoked bacon. The bacon prepared from the meat derived from the NN pigs showed an improved net bacon y ield and lower moisture loss during processing (2.5 vs 7.7% for nn, p < 0.001). Chemical analyses of the bacon samples showed that the bacon prepared from NN pigs had the highest moisture (50.2%) and protein co ntent (72.4%), with an intermediate fat content (5.9%). The bacon from nn pigs had the lowest protein anti highest fat content, with moistur e content intermediate. The NN pigs had the lowest sodium content (12 096 ppm), with nn the highest (13 446 ppm). The percentage cookout fro m the canned hams was also highest for the genotypes with the halothan e gene (Nn = 16.73%; nn = 15.45%) vs 13.33% for NN. The results indica te that the presence of the halothane gene causes inferior processed p ork products, such as is experienced with pale, soft exudative meat. T he intentional use of the halothane gene is strongly discouraged.