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Characteristics of Lean from Culled Breeding Ewes

University of Wyoming, Laramie 82071

Abstract

Shorn Western, white-faced cull range ewes approximately 6 yr of age were slaughtered and factors affecting yield, composition, and quality of the lean were studied. Weight of lean from the leg, loin, rib and shoulder of medium-conditioned ewes was higher than that from poor-conditioned ewes, but the lean from medium-conditioned ewes contained more fat. Hot-boning or simply stripping the fell and subcutaneous fat from hot carcasses reduced fat content of meat from medium-conditioned carcasses because fat was more completely removed. Collagen content of lean from the leg, loin, rib and shoulder of medium-conditioned ewes was lower than that from poor-conditioned ewes. Mutton frames included all the bones in the carcass, muscles that are typically left on bones during boning operations, and all muscles on the neck, fore shanks and hind shanks. Approximately half of the frame weight could be recovered as mechanically separated mutton (MSM). Collagen content of MSM did not vary greatly by ewe condition or by hot or cold boning methods. Overall, medium-conditioned ewes are more desirable than poor-conditioned ewes because they yield greater amounts of lean that is lower in connective tissue.