HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Latham, S. D. Articles by Kemp, J. D. Search for Related Content PubMed Articles by Latham, S. D. Articles by Kemp, J. D.

Techniques for Estimating Lamb Carcass Composition¹

University of Kentucky, Lexington

Abstract

Carcass characteristics were analyzed on 121 Prime and Choice crossbred lambs slaughtered at approximately 40 kg. live weight. Physical composition of the leg was an accurate estimator of carcass fat, lean and bone. Composition appeared to be homogeneous between groups of carcasses from different genetic backgrounds within similar carcass weight and grade groups. Percent fat and lean in the carcasses was approximated by using rib-eye area, fat thickness (12th rib), percent kidney fat (including kidney) and percent yield of untrimmed leg as independent variables. Specific gravity values for the carcasses or cuts were not sufficiently accurate for estimating carcass fat and lean.

¹ The investigation reported in this paper is in connection with a project of the Kentucky Agricultural Experiment Station and is published with approval of the Director.

² Present address: Department of Food Science, North Carolina State University, Raleigh.

³ The authors gratefully acknowledge the assistance of the University of Kentucky Computing Center in analyzing data.