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Effect of Breed and Slaughter Weight on Physical, Chemical and Organoleptic Properties of Lamb Carcasses^{1 ,2,}

University of Kentucky⁴, Lexington 40546

Abstract

Physical, chemical and organoleptic properties of 33 lambs (wethers and ewes) representing two breed groups - (1) Suffolk, Finnish Landrace and Southdown (Su x F x So), and (2) Suffolk and Rambouillet (Su x R) - and two slaughter weight groups - 32 and 41 kg - were compared. After slaughter, carcasses were chilled at 3 C for 48 hr, graded and evaluated. Carcass moisture, protein, ether extract and ash were analyzed on the right side minus small samples taken for histological studies. The rib and center leg roast from the left side were cooked and evaluated for palatability. Carcasses from Su x R lambs were heavier (P<.01) per day of age and contained a higher percentage leg (P<.01), moisture (P<.01) and protein (P<.05). Su x F x So lambs had higher (P<.01) dressing percentages and their carcasses were fatter (P<.01), as indicated by higher quality grades, width behind the shoulder and higher percentage ether extract. Also, their longissimus muscles were more tender (P<. 10) by shear test. As slaughter weight increased, there was a concurrent increase within each breed group in dressing percentage (P<.01), quality grade (P<.05) and yield grade (P<.01). Percentage kidney fat, ether extract and drip loss for rib roasts also increased (P<.01). Carcasses from the 32-kg group showed a higher (P<.01) percentage of leg moisture, protein and rib roast evaporative loss. This study reveals distinct differences in chemical, physical and organoleptic properties between lambs from different genetic backgrounds (breeds) and slaughter weights.

¹ This manuscript (79-5-245) is published with the approval of the Director of the Kentucky Agr. Exp. Sta.

² The assistance of Ms. Sue Baugh with the payability panels and Dr. W. M. Muir in statistical analyses is greatly appreciated.

³ Present address: Dept. of Anim. Sci., Univ. of Florida, Gainesville.

⁴ Dept. of Anim. Sci.