Abstract
Summary The use of the leg and the loin as sample joints for estimating the carcass composition in terms of fat, muscle, and bone of 120 New Zealand lamb and mutton carcasses is discussed. In all cases the correlations between the dissectible components of these two joints and the same components of the whole carcass were highly significant. The correlation coefficients show that the combination of a leg and loin are better indices of carcass composition than either joint alone. Regression equations are presented for estimating carcass composition from the weights of the components of the leg and the loin. The use of the neck, thorax, shoulder, and pelvis as sample joints is also considered.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
