Table 4.

Average fixed effects of ham carcass cutout from immunologically castrated barrows categorized by hot carcass weight^1,2

Item	Hot carcass weight, kg			SED3	P-value
	Light ( < 90.9 kg)	Average (90.9–97.7 kg)	Heavy ( > 97.7 kg)
Inside, kg	1.65a	1.70a	1.85b	0.05	< 0.001
% chilled side wt	3.83	3.79	3.68	0.12	0.22
% trimmed ham	17.95	17.75	18.08	0.43	0.75
Outside, kg	2.24a	2.34a	2.57b	0.07	< 0.001
% chilled side wt	5.23	5.22	5.11	0.14	0.48
% trimmed ham	24.49	24.73	24.96	0.39	0.16
Knuckle, kg	1.27a	1.37b	1.45b	0.04	< 0.0001
% chilled side wt	2.98	3.07	2.88	0.08	0.09
% trimmed ham	13.89	14.33	14.12	0.34	0.32
Lite butt, kg	0.37	0.33	0.38	0.04	0.43
% chilled side wt	0.81	0.71	0.78	0.07	0.30
% trimmed ham	4.06	3.46	3.73	0.39	0.20
Inside shank, kg	0.68	0.74	0.72	0.03	0.06
% chilled side wt	1.57a	1.65a	1.46b	0.07	0.03
% trimmed ham	7.43	7.75	7.15	0.24	0.09
Ham bones, kg	1.19a	–	1.32b	0.02	< 0.01
% chilled side wt	2.76	–	2.66	0.07	0.19
% trimmed ham	13.29	–	13.18	0.22	0.61

¹Sources include Boler et al. (2011a, 2012, and 2014), Lowe et al. (2014, 2016b), Tavárez et al. (2014), and Harris (2014).

²Outer shank not included.

³Greatest reported.

^a,bMeans within row lacking common superscripts differ (P < 0.05).