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


     

J. Anim Sci. 1969. 28:324-330.
© 1969 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 Similar articles in PubMed
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 Barton, R. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Kemp, J. D.
Right arrow Articles by Barton, R. A.

Composition of Cuts and Carcasses of New Zealand Lamb when Graded by United States Grade Standards

James D. Kemp1 and R. A. Barton2

University of Kentucky, Lexington, and Massey University, Palmerston North, New Zealand

Abstract

One hundred twenty-six New Zealand lamb carcasses of nine export grades were graded according to U.S.D.A. standards and gave 28 Prime, 67 Choice, 21 Good and 10 Utility carcasses. Cut-out values showed that the leg, shoulder, shank, neck, kidney and waste increased as a percent of carcass from Prime to Utility grade, while the loin, rack, breast and flank and kidney and pelvic fat decreased.

Percent fat of rack decreased and percent muscle and bone increased with each lower grade. Ewe lambs were generally fatter than wether lambs. Calculated composition of the carcasses showed that the percents fat, muscle and bone, respectively, for the carcasses were: Prime, 35.1, 51.7, 12.1; Choice, 31.0, 53.9, 14.5; Good, 25.1, 57.7, 16.1; and Utility, 20.7, 59.3 and 18.3.

Measurements on 42 carcasses of similar weight showed that most of the measurements dealing with length increased, while those measurements related to fatness decreased with a lowering of grade. Width measurements were affected very little.

In general, composition was similar to that of carcasses of comparable type produced in the U. S.

Footnotes

1 The investigation was undertaken while the senior author was a Visiting Research Scholar at Massey University, Palmerston North, New Zealand.

2 The authors gratefully acknowledge the assistance of D. G. Spencer and R. W. Purchas for help in determining the physical and chemical composition of the carcasses and Dr. D. D. Kratzer for assistance with statistical analysis.

3 The carcasses were graded by the senior author and not by an official U.S.D.A. meat grinder.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1969 by the American Society of Animal Science.