The aim of the study was to determine the relationships between the quality evaluation of loin and the quality evaluation of ham and belly from the same carcasses for trying to predict the quality parameters of ham and belly based on measurements made on the loin. The research material consisted of 105 pork carcasses, from which three elements were cut and marked: loin, ham and belly. Quality evaluation included: pH, color, water holding capacity (WHC), cooking loss (CL), and sensory analysis. All designated quadratic equations were characterized by low R² values from 0.06 to 0.43 for ham and from 0.00 to 0.28 for belly. However, it is possible to predict the quality parameters of ham or belly with different levels of accuracy (R² from 0.50 to 0.92 - depending on the measurement and the element), using measurements selected from all those tested on the loin. Those loin quality measurements most frequently used in equations were chewiness and CL.

该研究的目的是确定腰果的质量评估与同一屠体的火腿和腹部的质量评估之间的关系，以试图基于对腰部的测量值来预测火腿和腹部的质量参数。研究材料包括105个猪肉car体，从中切出并标记了三个要素：里脊肉，火腿和腹部。质量评估包括：pH，颜色，持水量（WHC），蒸煮损失（CL）和感官分析。所有指定的二次方程式的特征是火腿的R ²值较低，从0.06到0.43，腹部的R ²值从0.00到0.28。但是，可以以不同的准确度预测火腿或腹部的质量参数（R ²从0.50到0.92-取决于测量值和元素），使用的是从腰部进行的所有测试中选择的测量值。等式中最常用的里脊肉质量度量是耐嚼性和CL。