Abstract Continued increases in pork carcass weights have raised questions regarding their impact on both fresh meat quality and downstream processing performance. Because much pork is further processed, understanding how carcass weight influences the biological and compositional properties of raw materials is critical for maintaining product quality and processing efficiency. The objective was to evaluate the effects of increasing carcass weight on postmortem chilling, fresh meat quality, and the processing characteristics of pork hams and bellies. Across two complementary studies, carcasses were categorized as Average (99–109 kg), Heavy (116–126 kg), and Very Heavy (134–144 kg). Increasing carcass weight slowed postmortem temperature decline, with the greatest effects observed during late chilling and within specific primals (ham shoulder loin). Despite these differences, minimal impacts on fresh pork quality traits, including pH, color, water-holding capacity, and tenderness, were observed. Processing outcomes further demonstrated that heavier carcass weights did not impair functional performance. Ham pump retention and cooked yield were not affected by carcass weight, although minor decreases in cured color were observed. In bellies, increased carcass weight resulted in larger dimensions, greater fat content, and reduced iodine value, contributing to improved cooked yield despite slightly reduced pump uptake. However, bacon slices from heavier carcasses were larger and exhibited reduced lean percentage, highlighting potential implications for slicing efficiency, packaging, and consumer perception. Collectively, these results indicate that increasing pork carcass weight up to 144 kg alters postmortem temperature decline and carcass composition without compromising fresh or processed yield outcomes. From an applied perspective, processors may benefit from improved belly yield and fat characteristics but should anticipate changes in product size and composition. These findings emphasize the importance of integrating raw material characteristics with processing considerations to support science-based decision making across the pork value chain.
Bailey Harsh (Wed,) studied this question.