Ham Face Research Articles

LB1498 Online skin disease hoaxes: An evaluation of scope and potential impact

Hoaxes are nothing new to medicine, with medical hoaxes reported as early as 1593. Recently, the internet and improved photo editing tools have created an opportunity for hoaxers to reach massive audiences through a visual medium. For more than a decade, skin disease has been a frequent target of these kind of hoaxes; however, until recently, they were not described in the academic literature. These hoaxes often take advantage of trypophobia (the fear of clustered holes) or acarophobia (the fear of insects in the skin). Research has indicated that trypophobic patterns are especially disturbing to individuals with skin disease and may cause exacerbations. A 10 question convenience survey was launched online to evaluate the scope and potential impact of 5 online skin disease hoaxes (lotus breast, lamprey fingers, trypophobia foot, blue waffle hand, and ham face girl). 71 survey responses from North America, South America, Europe, Australia, and Asia reported seeing the images most frequently on image boards, forums, and social media. 58% of respondents had seen at least one of the hoax images before taking the survey and only 56% of respondents were able to correctly identify that all of the images in the survey were not real medical conditions. It is concerning that more than half of respondents had seen these images before, and 44% of respondents thought that at least one of the images represented an actual skin disease. More research about the impact of skin hoax images on internet viewers and how they may influence perceptions and behaviors regarding skin diseases is needed.

Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility,.

The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6 kg. Carcass composition, subjective loin quality, and ham face color were targeted on all carcasses, whereas in-plant instrumental loin color and belly quality were assessed on 52.0 and 47.5% of carcasses, respectively. Loin chop slice shear force (SSF), cured ham quality, and adipose iodine value (IV) were evaluated on at least 10% of the population. The slope of regression lines and coefficients of determination between HCW and quality traits were computed using PROC REG of SAS and considered significant at ≤ 0.05. As HCW increased, boneless loins became darker and redder, evidenced by lower L* (β = -0.0243, < 0.001) and greater a* values (β = 0.0106, < 0.001); however, HCW accounted for only ≤0.80% of the variability in loin L* and a* values. Similarly, subjective loin color score (β = 0.0024, < 0.001) increased with increasing carcass weight, but subjective marbling score was not affected by HCW (β = -0.0022, = 0.06). After 20 d of aging, HCW explained only 0.98% of the variability in loin L* values (β = -0.0287, < 0.01). Heavier carcasses had lower SSF values (β = -0.1269, < 0.001) of LM chops, although HCW explained only 4.46% of the variability in SSF. Although heavier carcasses produced loins that exhibited lower ultimate pH values (β = -0.0018, < 0.001), HCW explained only 1.23% of the variability in ultimate loin pH. Interestingly, cook loss decreased (β = -0.0521, < 0.001) as HCW increased, with HCW accounting for 5.60% of the variability in cook loss. Heavier carcasses resulted in darker, redder ham face color ( < 0.001), but HCW accounted for only ≤2.87% of the variability in ham face L* values and 0.47% of the variability in a* values. Heavier carcasses produced thicker and firmer bellies, with HCW accounting for 37.81% of the variability in belly thickness (β = 0.0272, < 0.001), 20.35% of the variability in subjective flop score (β = 0.0406, < 0.001), and 10.35% of the variability in IV (β = -0.1263, < 0.001). Overall, the proportion of variability in loin and ham quality explained by HCW was poor (≤5.60%), suggesting that HCW is a poor predictor of the primal quality of pigs within this weight range. Nonetheless, HCW was a moderate predictor of belly quality traits. The findings of this study suggest that increasing HCW did not compromise loin, ham, or belly quality attributes.

Pork loin quality is not indicative of fresh belly or fresh and cured ham quality1,2,3

The objective was to characterize the relationship between fresh loin quality with fresh belly or fresh and cured ham quality. Pigs raised in 8 barns representing 2 seasons [cold ( = 4,290) and hot ( = 3,394)] and 2 production focuses [lean ( = 3,627) and quality ( = 4,057)] were used. Carcass characteristics and other meat quality data were collected on 7,684 carcasses. All of the carcasses were evaluated for HCW, LM depth, tenth rib fat depth, leg (ham primal) weight, instrumental color on the gluteus medius and gluteus profundus of the ham face, and subjective loin quality. Instrumental loin color and ultimate pH (≥ 22 h postmortem) were collected on the ventral side of loins along with dimensions and firmness scores of fresh bellies from 50% of the carcasses. Ten percent of the boneless loins and fresh hams were evaluated for slice shear force (SSF) or cured ham characteristics. Correlation coefficients between traits were computed using the CORR procedure of SAS and considered significantly different from 0 at ≤ 0.05. Temperature decline, beginning at 31 min postmortem and concluding at 22 h postmortem, for the longissimus dorsi and semimembranosus muscles were evaluated on 10% of the carcasses. Ultimate loin pH was correlated with dimensional belly characteristics ( ≥ |0.07|; < 0.0001) fresh ham instrumental color ( ≥ |0.03|; ≤ 0.05), and semimembranosus ultimate pH ( = 0.33; < 0.0001). Further, ultimate loin pH was correlated ( ≤ 0.01) with pump retention ( = 0.087) and cooked yield ( = 0.156) of cured hams. Instrumental L*on the ventral surface of the loin was related to L* on both muscles of the ham face ( ≤ 0.0001). Even though significant relationships between the loin, belly, and ham were detected, the variability in belly and ham quality explained by variability in loin quality was poor (≤ 22.09%). Compositional differences between the loin and belly may have contributed to those poor relationships. Additionally, differences in temperature declines during chilling between the loin and ham likely contributed to the weak nature of relationships. Equilibration of longissimus dorsi temperature to ambient cooler temperature occurred at 14 h postmortem ( = 0.0005), yet the semimembranosus had not equilibrated with ambient (equilibration bay) temperature ( < 0.0001) at 22 h postmortem. Using loin quality to draw conclusions about fresh belly and fresh and cured ham quality may be misleading.

Comparison of variability in pork carcass composition and quality between barrows and gilts.

Pigs ( = 8,042) raised in 8 different barns representing 2 seasons (cold and hot) and 2 production focuses (lean growth and meat quality) were used to characterize variability of carcass composition and quality traits between barrows and gilts. Data were collected on 7,684 pigs at the abattoir. Carcass characteristics, subjective loin quality, and fresh ham face color (muscles) were measured on a targeted 100% of carcasses. Fresh belly characteristics, boneless loin weight, instrumental loin color, and ultimate loin pH measurements were collected from 50% of the carcasses each slaughter day. Adipose tissue iodine value (IV), 30-min loin pH, LM slice shear force, and fresh ham muscle characteristic measurements were recorded on 10% of carcasses each slaughter day. Data were analyzed using the MIXED procedure of SAS as a 1-way ANOVA in a randomized complete block design with 2 levels (barrows and gilts). Barn (block), marketing group, production focus, and season were random variables. A 2-variance model was fit using the REPEATED statement of the MIXED procedure, grouped by sex for analysis of least squares means. Homogeneity of variance was tested on raw data using Levene's test of the GLM procedure. Hot carcass weight of pigs (94.6 kg) in this study was similar to U.S. industry average HCW (93.1 kg). Therefore, these data are representative of typical U.S. pork carcasses. There was no difference ( ≥ 0.09) in variability of HCW or loin depth between barrow and gilt carcasses. Back fat depth and estimated carcass lean were more variable ( ≤ 0.0001) and IV was less variable ( = 0.05) in carcasses from barrows than in carcasses from gilts. Fresh belly weight and thickness were more variable ( ≤ 0.01) for bellies of barrows than bellies of gilts, but there was no difference in variability for belly length, width, or flop distance ( ≥ 0.06). Fresh loin subjective color was less variable ( < 0.01) and subjective marbling was more variable ( < 0.0001) in loins from barrows than in those from gilts, but there were no differences ( ≥ 0.08) in variability for any other loin traits or fresh ham traits. Overall, traits associated with carcass fatness, including back fat depth, belly thickness, and marbling, but not IV, were more variable in carcasses from barrows than in carcasses from gilts, whereas minimal differences in variability existed between carcasses of barrows and carcasses of gilts for traits associated with carcass muscling and lean quality.

Diet modifications to improve finishing pig growth performance and pork quality attributes during periods of heat stress1,2

A total of 196 barrows (88 kg) were used in a 2 x 2 factorial arrangement of treatments and housed in a facility (seven pigs per pen) where temperatures cycled between 27 and 35 degrees C. Treatments consisted of (as-fed basis) two CP levels (13.6 or 11.3%) and two levels of added fat (1 or 8%). Diets were formulated to the same true digestible lysine:ME ratio (1.68 g of lysine/Mcal of ME). Diets were fed and growth variables were measured until pigs reached 114 kg of BW. Ham and LM (loin) 24-h pH (PH24), and light reflectance (CIE L*, and a*, and b*, and hue angle) were taken after slaughter. Additionally, loins were removed and measured for i.m. fat, moisture, glycolytic potential, and subjected to a 7-d retail display evaluation that measured pH, light reflectance, and subjective color and odor score. The remaining boneless lumbar loin segment was vacuum-sealed for 14 d and subsequently measured for pH, light reflectance, and color. Pigs fed the high-CP, low-fat diet had a lower ADG than all other treatments (P = 0.06). High-fat feeding resulted in improved ADG (CP x Fat; P = 0.06) and G:F (Fat effect; P < 0.01). Higher fat and lower protein levels both increased final BF (P = 0.07). Pigs fed the low-CP diets had lower ham PH24 (P < 0.01). Loin PH24 was higher with high fat feeding (P = 0.10). Additionally, pigs fed high fat diets had lower L* values on the ham face and cut loin 24 h after slaughter (Fat effect; P <or= 0.02). These loin color differences were maintained through the 7-d retail display and 14-d storage period. There were no differences in loin i.m. fat or moisture content; however, high-fat feeding tended to decrease loin glycolytic potential (P = 0.11). These results suggest that in a hot environment, decreased CP content improved finishing pig ADG when dietary fat supplementation was low. High dietary fat inclusion during heat stress improved ADG and G:F, especially when CP level was elevated. High-fat diets fed in a hot environment increased pork color intensity by decreasing the glycolytic potential at slaughter and elevating muscle pH.

EFFECT OF LINECROSS AND DELAYED CASTRATION ON GROWTH AND CARCASS TRAITS IN BOARS AND BARROWS

The effects of linecross, castration treatment, and linecross × castration treatment interaction on live animal growth and carcass attributes were determined on data from 212 male pigs. The linecrosses were derived from randomly mating Landrace boars to Yorkshire control, Yorkshire select, and Hampshire select (LHs) sows and castration treatments were: no castration (IB, intact boars), early castration (EC, mean of 12 d, range from 10 to 14 d of age), and late castration (LC, mean of 100 d, range from 97 to 104 d of age). The traits studied were subdivided into general carcass traits, loin traits, hindleg traits, cooked semitendinosus traits, and interactions. Linecross differences were (LYc = LHs) &lt; LYs — carcass length and percent pressed fluids in cooked semitendinosus; LYs &lt; (LHs = LYc) – percent cooking loss; LHs &lt; LYs &lt; LYc – backfat thickness and leaf fat weight; LHs &lt; LYc &lt; LYs – percent biceps femoris weight and moisture in cooked semitendinosus; LHs&lt;(LYc=LYs) – pH and percent protein; LYc &lt; (LHs = LYs) – hindleg weight; (LHs = LYs) &lt; LYc – percent gastrocnemius weight; (LYc = LYs) &lt; LHs – percent foot and skin of the hindleg; LHs &lt; LYc – loin weight; LHs &lt; LYs – percent absorption and moisture in the longissimus muscle; and LYs &lt; LHs – percent ether extract in the longissimus muscle, average shear, and percent semimembranosus. Differences among castration treatments were: IB &lt; (EC=LC) – backfat thickness, leaf fat and loin weights, percent fat weight of the hindleg, and percent ether extract in cooked semitendinosus; (EC = LC)&lt;IB – carcass length, kidney and hindleg weights, carcass shrink, weights of foot, skin, bone, and lean tissue as percents of hindleg, and lean/fat separation, marbling, firmness, and odor scores; LC &lt; IB – loin eye area and average shear; EC &lt; IB – texture score and percent semimembranosus weight; IB &lt; EC – percent cooking loss; and LC &lt; EC – percent pressed fluids in cooked semitendinosus. Linecross × castration treatment interactions were found for postweaning average daily gain, percent lean in the ham face, two-tone score of the ham, and percent semitendinosus weight. Key words: Pigs, boar, linecross, castration, carcasses, growth

PERFORMANCE AND CARCASS RESPONSES TO DIETARY INCLUSION OF RAW SOYBEANS (CV. MAPLE AMBER) BY BOARS FED AD LIBITUM FROM 30 TO 95 KILOGRAMS LIVEWEIGHT

Cull raw soybeans (SB), cv. Maple Amber, containing 17% oil and 36% crude protein (CP), were included as 0, 4.5, 9, 13.5, 18 and 22.5% of barley-based diets formulated to contain 16% CP. The mash diets were fed ad libitum to a total of 53 Landrace boars over the period from 30 to 95 kg average liveweight using a randomized block design with three replicates. Live performance responses to the increase in dietary SB content included a decline in overall growth rate (from 830 to 639 g d−1, P &lt; 0.01) and efficiency of feed conversion (from 333 to 269 g gain per kg feed, P &lt; 0.01). Post-kill measurements indicated an effect of dietary SB level on side weight (from 46 to 43% of carcass, P &lt; 0.01), liver weight (from 24.8 to 28.2 g kg−1 warm carcass, P &lt; 0.01) and areas of lean in the loin cross-section (from 31 to 26 cm2, P &lt; 0.01) and ham face (from 137 to 121 cm2, P &lt; 0.01) for pigs fed 0 and 22.5% SB diets, respectively. Analyses of samples of longissimus dorsi revealed a reduction in CP content (from 22.9 to 21.5%, P &lt; 0.01) and increase in moisture content (from 74.4 to 75.4%, P &lt; 0.05) for pigs fed the highest SB level compared to the control pigs. Iodine absorption numbers of the outer backfat layer increased, from 58 to 70 (P &lt; 0.01), with the SB level fed. Sensory evaluation revealed a significant (P &lt; 0.05) increase in incidence of off-flavor in loin roasts from boars fed diets containing more than 9% SB. The overall results suggested that a diet containing up to 5% SB would be unlikely to adversely affect performance or carcass merit of growing-finishing pigs. Key words: Pig, soybeans, live performance, carcass criteria, meat quality

Mass Selection in a Pig Population: Correlated Changes in Carcass Merit

Correlated responses in carcass traits are described for a selection experiment involving a control population (C) and three selection lines defined as maximum growth (G), minimum back-fat (B) and a phenotypic index line (I) combining increased growth and reduced backfat. Less backfat (P<.01) and greater predicted lean content (P<.05) relative to the contemporary control characterized the three selection lines in generation 9. The largest changes in these traits were recorded by the B and I lines, both deviating from the control (P<.01) by 5% in predicted lean content of the carcass and by −21 to −25% in backfat. These changes in the B and 1 lines were accompanied by modest increases (P<.05) in the proportion of ham (> 2.0%) and longissimus muscle area (> 3%) and by a substantial increase (P<.01) in the proportion of lean in the ham face (> 11%). Carcass length changed significantly in the G line (−.9%) and the B line (1.6%) but not in the I line (.5%). Meat quality attributes, measured for the C and I populations at generation 12, showed no adverse relationships with lean content. Indeed the subjective color-structure score for the I line was marginally superior to the C population. At generation 12 the line averages for percent dissected lean of ham, loin and shoulder were 50.7 ± .7% (I) and 46.1 ± .7% (C). These results support the hypothesis that selection based on the phenotypic index resulted in substantial improvement of carcass lean content and growth rate without compromising lean quality.

Genetic correlation between boars, barrows and gilts for various carcass traits.

Data from 11 generations of a selection study were analyzed to estimate genetic correlations between boars and gilts, boars and barrows, and gilts and barrows for carcass traits in the Lacombe and Yorkshire breeds of swine. Genetic correlations were estimated to determine if genotype X sex interactions existed and to assess the need for separate genetic parameters for boars and gilts in selection response equations. Genotype X sex interactions were found for total carcass fat/kg of cold carcass weight, area of lean in the ham face/kg of cold carcass weight and percent lean in the ham face/kg of cold carcass weight. Carcass length, longissimus muscle area/kg of cold carcass weight percent ham of side and percent lean in the ham face did not have genotype X sex interactions. Selection based on pooled genetic parameters over sex were favored over selection based on separate genetic parameters regardless of the presence or absence of genotype X sex interactions.

Effects of Stunning Method and Time Interval from Stunning to Exsanguination on Blood Splashing in Pork

Summary Two studies were designed to test the effects of stunning method and time interval between stunning and exsanguination on blood splashing in pork muscle. In study I, 82 market weight barrows and gilts were assigned randomly to one of two treatments using captive bolt (CB) stunning with either a short (S; 18.5 + 11.1 s) or a delayed (D; 144.7 +- 36.8 s) time interval to exsanguination. More (P .05) blood splashing. Carcasses in the CB-D group had more (P .05) for the CB-S, E-S and E-D groups. The gluteus medius muscle of pigs in the CB-D group had more (P<.05) blood splashing than did the other muscles from pigs in this group. Blood splashing in the diaphragm was correlated with blood splashing in the ham face (.69), cured ham (.69), gluteus medius (.71), gluteus accessorius (.48) and obturatorius internus (.54).

MASS SELECTION FOR POSTWEANING GROWTH IN SWINE. VI. MEANS, HERITABILITIES, GENETIC AND PHENOTYPIC CORRELATIONS, AND CORRELATED RESPONSE OF CARCASS TRAITS

Means, heritabilities, genetic and phenotypic correlations, and correlated responses in carcass traits (total carcass backfat, carcass length, area 1. dorsi, ham weight, percentage ham of side, percentage lean in ham face, color score, texture score, and marbling score) during 11 generations of selection for postweaning average daily gain were studied on a selected Lacombe line, a Yorkshire control line, and a crossbred Lacombe × Yorkshire group generated each year from the two lines. With the exception of color score, the heritability estimates were moderate to high. Genetic and phenotypic correlations between average daily gain and the carcass traits ranged from − 0.16 to 0.46 and from − 0.07 to 0.15, respectively. Correlated responses in the carcass traits were very small. Key words: Swine, carcass traits, selection, heritabilities, correlations

INFLUENCE OF DIETARY VOLATILE FATTY ACID MIXTURES ON PERFORMANCE AND ON FAT COMPOSITION OF GROWING PIGS

Two experiments were conducted to evaluate the acceptability, calculated digestible energy, influence on performance, and effect on fatty acid composition of backfat when a mixture of volatile fatty acids (VFA) or of a sodium salt of these fatty acids (Na VFA) was fed to pigs. The weight percent of the VFA mixture was 40 acetic, 40 propionic and 20 butyric acid. Adding 2 to 8% VFA or Na VFA to the diet, without adjustment for digestible energy or total protein, did not influence feed intake or rate of gain. Dietary levels of 10 or 12% VFA or Na VFA depressed daily gain. When 4% VFA or Na VFA was fed from an initial weight of 12 kg, feed intake was not altered in comparison with that of pigs fed a control diet. Rate of gain averaged 0.64 kg per day for pigs fed either VFA or Na VFA, compared with 0.60 kg for control pigs. The digestible energy values of the VFA and Na VFA, based on calculated energy conversion from 38 to 75 kg liveweight, were higher than the gross energy values of the compounds determined by oxygen bomb calorimetry, presumably because of a synergistic action of VFA with other energy sources in the diet. Carcass backfat thickness, area of loin and lean in the ham face were not significantly altered by feeding VFA or Na VFA. When pigs received up to 12% VFA or Na VFA, weight percent oleic acid in the outer backfat was increased (P &lt; 0.05) from 49.9% in the control pigs to between 52.7 and 53.3 percent. There was no influence on backfat composition when 4% VFA or Na VFA was fed continuously.

PERFORMANCE OF GILTS AND BARROWS FROM THREE BREEDING GROUPS MARKETED AT THREE LIVEWEIGHTS WHEN OFFERED DIETS CONTAINING TWO LEVELS OF DIGESTIBLE ENERGY FOR A LIMITED PERIOD PER DAY

The influence of high (HE) and low (LE) digestible energy diets fed for two 1-hr periods per day on the performance of Duroc × Yorkshire, Hampshire × Yorkshire, or Yorkshire × Yorkshire pigs marketed at 68, 91 or 114 kg liveweight was studied. Under the feeding system employed, daily feed intake averaged 2.01 kg and did not differ between dietary groups. The HE diet containing 3652 kcal DE/kg improved (P &lt; 0.01) rate of gain and feed conversion compared with the LE diet containing 2757 kcal DE/kg. DE requirement averaged 9.89 Mcal/kg gain and did not differ between dietary groups. Carcasses from pigs fed the HE diet had higher dressing percentage, greater total backfat thickness, and lower ratio of loin to backfat thickness, percent lean in the ham face, ham as a percent of carcass and Canadian ROP score.Barrows had a higher daily feed consumption and average daily gain but were inferior to gilts in feed conversion. Gilts were superior to barrows in all carcass measurements except dressing percentage, where differences were nonsignificant.Breeding groups differed (P &lt; 0.01) in rate of gain, feed conversion, and dressing percentage and their carcasses differed in loin area and length. Feed required per unit gain increased with increasing market weights but gain did not differ. With increasing market weights, dressing percentage, length, loin area and total backfat thickness increased while the ham as a percent of carcass and ROP scores decreased. Market weight did not significantly alter the ratio of loin area to total backfat, suggesting that the present Canadian carcass grading standards should be extended to cover a greater weight range without penalty.Major significant interactions for average daily gain existed between diet by sex and diet by breeding group and for feed conversion between diet by sex. The data indicate that sex and breeding background of market pigs are important considerations in formulation of energy requirements. Use of LE diets or of feeding methods that restrict DE intake may mask potential differences that exist between groups.

PERFORMANCE OF PARTIALLY AND COMPLETELY CASTRATED PIGS

Sixty-six male pigs were allotted at random at birth to six castration treatments: partial castration at 6 and 26 days according to the Baiburtcjan method and complete castration at 6, 26, and 76 days and at 68 kg liveweight. No meaningful treatment differences were detected in growth rate or in carcass measurements (length, backfat thickness, loin eye area, percent lean in the ham face and percent ham of the side). The overall environment of the experiment limited growth rate of normal castrates to approximately 0.45 kg per day. The possibility of the environment dampening the expression of treatment effects cannot be precluded. The method of partial castration used was difficult to perform and more time-consuming than complete castration. It reduced testicular development bur did not eliminate it. Many of the partial castrates molested pen mates and sonic mated with gilts. Of 22 carcasses from partial castrates, 15 were detected as having odor.

PREDICTION OF YIELD AND VALUE OF HOG CARCASSES

Relationships between a number of split and internal carcass measurements and per cent yield of the carcass and its component cuts when trimmed in accordance with commercial standards were examined using a sample of 482 hog carcasses. Carcass length and weight were found to have low predictive value, accounting respectively for approximately 9 and 4% of the total variance in per cent yield of the trimmed lean cuts (ham, loin, picnic, and butt). Commercial grade explained approximately 27% of the variance in this trait and sex approximately 21%. The most useful predictors of per cent yield of lean cuts, and the proportion of total variance explained by each, were: per cent yield of trimmed loin, 83%; ratio of loin area to total back fat, 53%; total back fat, 54%; and per cent lean in the ham face, 43%. A regression equation combining total back fat, loin area, and per cent lean in the ham face explained 63%. Regression equations are provided and implications as regards commercial grading and carcass appraisal for progeny testing are discussed.