Lamb%20Carcass%20Grading

Lamb%20Carcass%20Grading - I II LAMB CARCASB GRADING D E...

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Unformatted text preview: I. II. LAMB CARCASB GRADING D. E. Evorsole Lamb Carcass Evaluation A. B. Mar 1. 2. 3. Kn Lambs Yearling mutton Mutton glasses Ewe, Wether, Ram Ewe, Wether, Ram Ewe, Wether, Ram Break joint gs spool joint Lamb Carcass Quality Grade A. Based on: Maturity Carcass conformation Quality of lean 1. 2. 3. Flank fat streaking 1. Hum. Sggrg Degree Comm 5 10 Abundant (A ' ") 9 Moderately abundant (MA+'°'-) 8 Slightly abundant (sa+r°r“) 7 Moderate (MD+'°") - 6 Modest (MT+'°' ') 5 Small (sn+r°r') p“ 4 Slight (3L+r°r') 3 Traces (TR+'°") Ch' 2 Practically devoid (PD+-°r‘) Gd” 1 Devoid (n+r‘) Firmness of lean 1. um. or Degree Comments 13 Extremely firm (EF) 12 Tends to be extremely firm (TEF) 11 Firm (F) 10 Tends to be firm (TF) 9 Moderately firm (MF) 8 Tends to be moderately firm (TMF) P” 7 Slightly firm (SF) 6 Tends to be slightly firm (TSF) ch' 5 Tends to be slightly soft (TSS) 4 Slightly soft (SS) Gd— 3 Tends to be moderately soft (TMS) 2 Moderately soft (MS) 1 .Very soft (VS) Relationship of maturity and flank fat streaking for preliminary quality grade (PQG) DEGREES op.- FLANK FAT STREAKINGS ABUNDANT AEUNDANT SLIGHTLY ABUNDANT MATURITY YOUNG LAMB OLDER LAMB YEARLINGMUTTON DEVOiD Final lamb carcass quality grade 1. Step 1: Assess carcass conformation score (50%) 2. Step 2: Assess flank streaking and firmness scores using the scale in II. B. and II. c. (Assume A maturity) 3. Step 3: Add the two numeric scores together. Then, if the combined score from the two factors total score 29g > 15 P+ or 13 = 14 P° or 12 = 13 P‘ or 11 = 11 or 12 Ch+ or 10 = 10 Ch° or 9 = 9 Ch' or 8 = 8 Gd+ or 7 = 7 Gd° or 6 = 6 Gd" or 5 4. Step 4: Meld carcass conformation with the PQG obtained in Step 3 above. i.e. Assume carcass conformation = Ch+ or 10 Assume PQG = gn' g: a Add scores = 18 Divide by 2 = 9 Final 96: ch° 5. Adjustments (see textbook) ...
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