Sensory characteristics and processing yield of boneless hams obtained from gilts administered exogenous porcine somatotropin

Two studies were conducted to evaluate effects of administration of porcine somatotropin (pST) to glowing gilts on subsequent processing and sensory c haracteristics of porcine ham muscles. The Semimembranosus muscle was separ ated from the other major muscles prior to pumping to 120% of green weight with a brine solution. Treatment with pST in vivo increased the weight of S emimembranosus compared with controls (P < 0.05). The muscle weight gains a ssociated with pST treatment were retained during ham processing. resulting in heavier hams from gilts administered pST. However, pST treatment did no t affect ham processing yields (%), smoked ham color, final product proxima te composition or important palatability characteristics of hams (P > 0.05) .