J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1953. 12:338-346.
© 1953 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Kemp, J. D.
Right arrow Articles by Bean, H. W.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Kemp, J. D.
Right arrow Articles by Bean, H. W.

The Economy and Nutritive Value of Different Cuts of Lamb of Different Grades1

James D. Kemp2, Sleeter Bull and H. W. Bean

University of Illinois3

Abstract

Quantitative data were determined regarding the physical and chemical composition, energy values, and economy of the carcasses and retail cuts of 11 Prime, 13 Choice, 11 Good, and 11 Utility lamb carcasses from Western, black-face, wether lambs of similar breeding and size. The percentages of leg, shoulder, neck, foreleg, and kidney increase, but the dressing percentage, and the percentages of loin, rack, breast and flank, and kidney fat decrease with a decrease in grade. The percentages of edible meat and fat decrease, but the percentages of lean and bone increase, with a decrease in grade. Grade has no significant effect upon the percentage of protein in fresh lean; however, the percentage of protein increases with a decrease in grade in dry lean, fresh and dry fat, and fresh and dry edible meat. The percentage of ether extract decreases with a decrease in grade in fresh and dry fat, fresh and dry edible meat, and fresh cut but not always in fresh and dry lean. The percentage of dry matter in lean, fat, and edible meat decreases with a decrease in grade. Nomographic charts show the economy of cuts based upon the percentages of lean, protein, and edible meat. At the same price per pound of the same cut, lower grade cuts are more economical when purchased on a lean basis, similar in economy when purchased on a protein basis, and usually less economical when purchased on an edible meat basis.

Footnotes

1 This paper is part of a thesis submitted by the senior author to the Graduate College, University of Illinois, in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Animal Science.

2 Present address: Animal Husbandry Department, University of Kentucky, Lexington, Ky.

3 Department of Animal Science.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1953 by the American Society of Animal Science.