Effects of Varying Percentages of Fat in Lamb Carcasses on Slaughter, Storage, Cutting, and Cooking Losses |
Contents
REVIEW OF LITERATURE | 3 |
EXPERIMENTAL PROCEDURE | 22 |
RESULTS AND DISCUSSION | 31 |
3 other sections not shown
Common terms and phrases
130 pound lambs 24 hour pre-slaughter 70 pound 72 hour pre-slaughter amount Appendix Table approximately average Back back-fat body weight bone carcass fat carcass weight consisted cooking cooler correlation coefficient decrease determined difference direct measurement dressing percentage Effect estimated et al experiment factors fast period fat depth fat trim feed Figure flavor grade heavier lambs higher highly hogs hour pre-slaughter fast increase in carcass indicated lamb carcasses lean leg measurements length less live animal live weight liver loin chop lower meat method muscle observed obtained percent placed primal cuts prior to slaughter protein rack removed reported retail cuts ribeye area ribeye depth samples shoulder shrink side significant slaughter weight Slaughter weight groups specific gravity taken tissue ultrasonic measurements ultrasonic probings weight groups weight increased weight loss wholesale cuts yield of primal