Heavy pigs, meat quality and chemical composition of raw muscles and cured-cooked hams

Two trials were carried out in two French experimental farms in order to quantify growth performances of grouphoused barrows or gilts over two growing-fattening period durations corresponding to production of French standard pigs (14 weeks) or heavy (20 weeks) ones. Chemical analyses were performed on the left ham Semimembranosus muscle, and on slices of the right cured cooked hams processed according to the rules laid down by the high French standard quality «Label Rouge». The heavy pigs had heavier hot carcass weight (+28 kg) and higher muscle and subcutaneous fat depths than STD pigs. The hams of heavy pigs were 3 kg heavier on average. Ultimate pH was higher for heavy pig, which partly explains the slightly better cooking yield, lower slicing loss and higher global processing yield of their hams. Chemical composition of raw Semimembranosus and cured cooked ham mainly differed in lipid content, which was higher for heavy pigs.