title: Development of a quality classification system for lamb carcasses.
abstract: A total of 1660 commercial lambs, with slaughter weights ≥ 32kg and having no more than two permanent incisors, were selected on the basis of age, weight, gender, and fatness to be representative of the Canadian market lamb population and utilized to develop a quality classification system for lamb carcasses. Based upon the findings obtained, lamb should be defined as carcasses from ovines weighing 32 kg live or more and with no more than two permanent incisors. Mutton should be defined as carcasses from ovines with more than two permanent incisors or carcasses from ovines that have lost their third temporary incisor. Milk-fed lamb should be defined as carcasses from ovines weighing less than 32kg live. Consequently, classification recommendations arising from the present study apply only to carcasses from ovines defined as lamb, according to the previous definitions. Thus, lamb carcasses so defined can be effectively segregated into three quality groups based upon expected consumer acceptance, utilizing simple, subjective evaluations of the breakjoints and ribs, as follows: Group 1 possessing very red and moist breakjoints and round, red ribs, Group 2 possessing slightly red to red breakjoints and oval shaped ribs, which are either slightly red or have traces of red colour, and Group 3 possessing white, dry breakjoints and flat, white ribs. Classification of lamb carcasses on this basis will allow compensation to producers based upon carcass merit, reflecting consumer acceptance. Although availability and consumer demand will ultimately determine price premiums and/or discounts, based upon present findings, Group 1 should contain 9% or less of the lamb carcasses being marketed and should receive a premium to compensate for a higher degree of consumer acceptance. Group 2 should contain 75% or more of the lamb carcasses being marketed and should receive prevailing market value. Group 3 should contain 15% or less of the lamb carcasses being marketed and should receive a discount to compensate for a lower degree of consumer acceptance.
authors: Agriculture and Agri-Food Canada Research Centre, Meat Science Section, Lacombe, Alberta, Canada T4L 1W1.
authors: L E
authors: LE
authors: Jeremiah