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Relationships of Lamb Carcass Measurements and Sample Cut Composition to Carcass Side Composition

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

Abstract

One-hundred-twenty-six New Zealand lamb carcasses were measured and cut into wholesale cuts. The right side and several selected cuts were analyzed for water, fat, ash and protein content. All linear measures were related to carcass weight and some were highly correlated with percent fat in the side. The depth of longissitnus (measurement B) gave higher r values with chemical composition of the side than did longissimus area. The percent rack and percent loin were directly related to percent fat in the side while percent leg and percent shank were directly related to percent water, ash and protein in the side. The percent shoulder, rack, loin and leg were all significantly (P<.05) correlated with the respective chemical components of the side, while the composition of the rack usually had the highest r values. Carcass weight, percent kidney and pelvic fat, weight of kidney and pelvic fat and U.S.D.A. grade all had a significant (P<.01) positive correlation with percent fat in the side and significant (P<.01) negative correlations with percent water, ash and protein in the side. There was no significant correlation between sex and chemical composition of the side.

¹ The investigation was undertaken while the senior author was a visiting Fulbright Scholar at Massey University.

² University of Kentucky.

³ Massey University.

⁴ The authors gratefully acknowledge the assistance of R. W. Purchas and D. G. Spencer with chemical analysis, T. Hastie, Manager C.W.S. Freezing Works, Longburn, New Zealand for carcasses and their frozen storage and Dr. D. D. Kratzer for advice on statistical procedures.