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Palatability of Heavy Ram Lambs^{1 ,2,}

University of Wyoming, Laramie 82071 and and U.S. Department of Agriculture, Clay Center, Nebraska 68933

Abstract

Meat from ram lambs of three different carcass weight groups (29.3, 39.0 and 43.1 kg) and a control group of market weight wethers (23 kg carcass weight) was evaluated. Wethers were more acceptable in tenderness and juiciness than ram lambs in the 39.0 and 43.1 kg weight groups. Flavor and aroma scores for all three ram groups were inferior to the scores for meat from wethers. Within the ram lamb slaughter groups, the youngest and lightest rams were the most acceptable in tenderness.

¹ Wyoming Paper No. 785.

² Cooperation of the Nebraska Agricultural Experiment Station, University of Nebraska, Lincoln, is acknowledged.

³ Division of Animal Science, University of Wyoming.

⁴ U.S. Meat Animal Research Center, Agricultural Research Service.