Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimals.

@article{Garrett1992YieldGA,
  title={Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimals.},
  author={Reid Garrett and Jeffrey W. Savell and Heather R. Cross and Heather K Johnson},
  journal={Journal of animal science},
  year={1992},
  volume={70 6},
  pages={1829-39}
}
Lamb carcass (n = 100) were selected from USDA yield grades (YG) 2, 3, and 4 and carcass weight (CW) groups 20.4 to 24.9, 25.0 to 29.5, and 29.6 to 34.0 kg. Lamb carcass were fabricated into semiboneless and boneless subprimals and trimmed to three s.c. fat trim levels: .64, .25, and .00 cm of fat remaining. Innovative subprimals were fabricated and yields were calculated for the subprimals and dissectible components (lean, bone, connective tissue, external fat, and seam fat) from each of the… CONTINUE READING