The prediction of saleable meat yield in lamb carcasses

Improving Lamb Lean Meat Yield

An evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage.

An objective method for predicting red meat yield in lamb carcasses is needed to accurately assess true carcass value. This study was performed to evaluate the ability of the lamb vision system (LVS; Research Management Systems USA, Fort Collins, CO) to predict fabrication yields of lamb carcasses. Lamb carcasses (n = 246) were evaluated using LVS and hot carcass weight (HCW), as well as by USD...

The influence of final conditions on meat colour in light lamb carcasses.

Tristimulus values (X, Y, Z) and CIELAB colourimetric coordinates have been measured in m. Longissimus dorsi and m. Triceps braquialis caput longum muscles in 86 light carcasses of lambs from different origins. By applying to these data different mathematical methods (ANOVA, Discriminant Analysis, Principal Components Analysis and Cluster Analysis) we have obtained a good classification of thes...

Quanti fi cation of Saleable Meat Yield Using Objective Measurements Captured

ABSTRACT: Video image analysis (VIA) images from grain-fi nished beef carcasses [n = 211; of which 63 did not receive zilpaterol hydrochloride (ZIL) and 148 received ZIL before harvest] were analyzed for indicators of muscle and fat to illustrate the ability to improve methodology to predict saleable meat yield of cattle fed and not fed ZIL. Carcasses were processed in large commercial beef pro...

The ultra-rapid chilling of lamb carcasses.

Experiments were carried out on the effects of chilling lamb carcasses very rapidly in a pre-rigor condition. The chilling regime which was finally used was to cool the carcasses at an ambient temperature of -20°C and an air speed of 1·5 m/s for 3·5 h. Examination of striploins from carcasses subjected to this chilling regime showed that, after 7 day's storage, the meat was as tender as that fr...