The Yield of Lamb Carcases Prepared as “trim” and Traditional Cuts

نویسندگان

  • D. L. HOPKINS
  • D. G. HALL
چکیده

Carcase data were obtained for 172 lambs representing 2 sexes (86 ewes, 86 wethers) and covering a wide range of carcase weight (16.0-25.6 kg) and fatness (6.0-23.0 mm at the GR site which is defined as over the 12th rib 110 mm from the midline). Of the carcases 87 were prepared into the full range of “Trim” lamb cuts which are boneless and fat denuded. The remaining 85 carcases were prepared into traditional trimmed bone-in cuts. Percentage yields of saleable meat, based on 3 combinations of cuts were determined. Only GR was significant (P c 0.05) for the prediction of the percentage yield of traditional cuts. For prediction of the yield of Trim cuts both hot carcase weight (HWT) and GR were significant (P c 0.05). The accuracy with which percentage yield could be estimated was similar irrespective of the combination of cuts used (r.s.d. values ranging from 1.41-1.48%). The R values for the models ranged from 0.630.74. In all models as GR increased percentage yield decreased, and in addition, for Trim cuts, as HWT increased yield percentages decreased. Application by retailers of the yield estimates, as a basis for determining the average price per kilogram they must charge when selling Trim and traditional cuts, is discussed.

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تاریخ انتشار 1999