Efects of some carcass and fresh ham traits on curing loss of hams from Goland crossbred pigs. Proceedings of the 13th ASPA Congress, Piacenza, june 21-24, 1999. Recent progress in animal production science, 1, 689-691

Curing losses (LO%) of 500 left dressed hams from 500 Goland hybrid pigs were analysed in relationship to some traits of carcass (weight, backfat and loin thickness by FOM) and of fresh hams (weight, L*, a* b* parameters of semimembranous, subjective scores). LO% showed an inverse and quadratic relation with carcass weight, which is confirmed as an effective management tool for affecting curing losses. LO% decreased at increasing of backfat thickness (SR) and of ham marbling and fat covering scores and increased with increasing longissimus dorsi thickness (F). The control of curing losses in selection programs for commercial hybrid pigs is suggeste