Comparison of slaughter and carcass characteristics of ram, wether and ewe lambs
Date
2011-04-28
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas Agricultural Experiment Station
Abstract
Lambs of known history were individually slaughtered as they attained 95 pounds live weight. Quality and quantity factors were evaluated and measurements taken after carcasses were chilled 48 hoours. Carcasses were broken into wholesale cuts and weights were obtained. Loin leg and loin were further trimmed of external fat to 3/8 inch thick and trimmed weights obtained.
Description
Keywords
Lambs, Carcass characteristics, Dressing percentage, Slaughter characteristics