J. Anim Sci.
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J. Anim Sci. 1972. 34:196-202.
© 1972 American Society of Animal Science
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Ovine Yield Grades. II. Palatability Attributes within Various Quality Grades1

L. E. Jeremiah, G. C. Smith and Z. L. Carpenter

Texas Agricultural Experiment Station2, 3, and Texas A&M University, College Station 77843

Abstract

Palatability data were collected from 399 lamb carcasses representing U.S.D.A. yield grades 1 through 5 among carcasses of Prime, Choice and Good quality grades. Loin chops, rib chops and leg roasts from carcasses of different U.S.D.A. quality grades did not differ significantly in any of the palatability traits. When carcasses of all three quality grades were combined, differences in yield grade and subcutaneous fat thickness were not significantly related to the palatability of loin chops. However, leg roasts from carcasses with 2.0 mm or less of subcutaneous fat exhibited lower (P<.05) flavor and overall satisfaction ratings than leg roasts from fatter carcasses. Cuts from carcasses of yield grade 1 and from carcasses with 2.0 mm or less subcutaneous fat exhibited the highest percentages of undesirable ratings among the various groups. Results of the present study indicate that lamb carcasses can be stratified into cutability groups without substantially affecting juiciness or tenderness ratings. It is further suggested that desirability of flavor may depend upon the previous consumption habits of the taste panel members, and therefore, it is difficult to propose definite conclusions from the data derived from the flavor evaluation studies.

Footnotes

1 T.A. 9217, Texas Agricultural Experiment Station.

2 Department of Animal Science, Meats and Meat Chemistry Section.

3 This study was partially supported by the American Sheep Producers' Council, Inc., Denver.






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