Abstract
Cured and smoked ham and bacon 20 pigs equally divided between genders (barrows and gilts) and dietary treatments (0 and 20 ppm ractopamine) were chemically analyzed for specific components (fat, Na, K, Cl and NO2). Cuts from gilts had higher contents of K and NO (P < 0.05) while cute from barrows exhibited higher contents of Na and Cl (P < 0.05). Cuts from ractopamine-treated pigs had higher contents of Na, Cl, K and NO2 (P < 0.05) However, the observed differences in chemical composition between barrows and gilts and between control and ractopamine treatments may be attributable to differences in fat content. Composite results illustrate the chemical composition of ham and bacon from barrows and gilts and confirm the effect of dietary ractopamine in reducing carcass lipids. Key words: Pork, ham, bacon, chemical composition
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