Abstract
The study compared the nutrient content of selected joints of South African mutton (Class C2) (n = 18) and lamb (Class A2) (n = 18) carcasses of fat code 2 in both classes. South African sheep carcasses are classified according to age by dentition: Lamb carcasses of class A2 show the ruction of no incisors and mutton carcasses of class C2 of more than six incisors. Fatness is assessed by the thickness of subcutaneous fat. Chilled carcass sides were subdivided into the primal cuts. The cuts were dissected into meat (muscle, intermuscular and intramuscular fat), bone and subcutaneous fat (SCF). The soft tissue of the carcass was analysed for selected nutrients. It was found that South African lamb and mutton contain less fat than the nutrient values previously assumed as scientifically correct and presented in the National Food Composition Tables of the Medical Research Council (MRC), USDA. The results from this study emphasize the importance of country specific nutrient data on own food commodities.Keywords: Ovis aries, chemical composition, fat content, shoulder, loin, leg
Highlights
The study compared the nutrient content of selected joints of South African mutton (Class C2) (n = 18) and lamb (Class A2) (n = 18) carcasses of fat code 2 in both classes
The meat and fat of each of the three primal cuts of the right side were physically dissected before being analysed for raw chemical content, and of the left side were cooked according to standardized moist or dry heat cooking methods in identical ovens at 163 °C to internal temperature of 73 °C measured in the geometrical centre of the cut (American Meat Science Association, 1995)
The proximate analysis values (Table 3.) differ only slightly between South African lamb and mutton, but a greater difference is evident between the data from both South African chronological age groups and the values reported in the Medical Research Council (MRC) tables, derived from the United States Department of Agriculture (USDA)
Summary
Nutrient content of uncooked and cooked meat from South African classes A2 lamb and C2 mutton. Condition of use: The user may copy, distribute, transmit and adapt the work, but must recognise the authors and the South African Journal of Animal Science
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