New Zealand Journal of Agricultural Research abstracts
Composition of lamb carcasses and cuts based on the October 1983 to 1998 export
lamb carcass classification standards in New Zealand
A. H. KIRTON
G. J. K. MERCER
D. M. DUGANZICH
J. N. CLARKE
E. G. WOODS
AgResearch
Ruakura Agricultural Research Centre
Private Bag 3123
Hamilton, New Zealand
Abstract Data were available on 1621 carcasses from New
Zealand lambs born in 1982 and 1983 that were classed for export and cut into
export cuts. Each cut was dissected into subcutaneous fat, intermuscular fat,
muscle, and bone, and total carcass composition was determined chemically.
These data cover carcass classes representing 99% of 1998 New Zealand lamb
carcasses or cuts prepared for export. Results showed that carcasses and cuts
became fatter with increasing carcass weight within a fat class from the
leanest (A) to the fattest (F) fat class. The carcasses and cuts were far
leaner than those of the early 1940s to 1960s, presumably a result of changing
market signals. The results give proportions and composition of cuts for most
markets as described in the New Zealand Meat Trade Guide or for North America
using the DEVCo cutting system.
Keywords lamb; carcass class; export cuts; cuts composition;
dissection; chemical composition
New Zealand Journal of Agricultural Research, 1999, Vol. 42: 65-75
0028-8233/99/4201-0065 $7.00/0 (c) The Royal Society of New Zealand
1999
PDF file of entire paper: medium quality (795K); (scanned from paper original: notes about this process)
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