![]() ![]() In this study the composition of seven retail cuts with regard to SCF, meat (muscle, intermuscular fat and intra muscular fat) and bone of lamb carcasses of five different fat classes are compared. While the classification system describes the proportion of SCF of the total carcass in each fat class, no data exist for the composition of individual cuts and therefore the suitability of these cuts for trimming. These cuts comply with Australian national heart foundation guidelines with a fat content 11 mm) back fat thickness. (1995) the introduction of "trim lamb" range of cuts where boneless, fat trimmed cuts and even muscle separation within primal cuts under the Prime Lamb Program in Australia is discussed. (1992) to enable them to supply healthier, leaner retail cuts to the consumers. To overcome this problem, innovative methods where boneless fat-trimmed (even seam fat - intermuscular) sub-primals are presented to retailers were suggested by Garrett et al. (1992) as a major hurdle which contributed further to lower consumption. The lack of flexibility in the traditional way of presenting mutton carcasses in Australia and the USA to retailers and ultimately to the consumer was regarded by Garrett et al. These reports agree with the South African National Meat Consumption Survey (2001) where consumers rated sheep meat (lamb and mutton) fourth in preference after poultry, fish and beef for four characteristics directly or indirectly relating their choice to fatness. (2000) reported that too much fat discourages the consumer and is often removed either before cooking or during the meal, especially by young people. According to Hopkins (1988), consumer perception of over-fatness leads to a downward trend in sheep meat consumption in Australia, while Hopkins & Congram (1985) reported that Australian consumers did not want cuts of lamb with excessive fat. While a small amount of fat is desirable to sustain palatability, increase tenderness and decrease the risk of the meat drying out, too much fat is perceived as being unhealthy. In most parts of the world, leanness is an important criterion when consumers purchase meat (Carpenter, 1966 SaƱudo et al., 2000). Keywords: Carcass composition, lamb, fat score, yield, trim Considering differences in relative increase in intermuscular fat (IMF) and SCF in different cuts, the leg seems to be the most suitable cut for trimming in fat carcasses, since the IMF : SCF ratio is the lowest compared to the other larger cuts namely the loin and shoulder. Further trimming to levels equal to a fat score 1, could reduce the % SCF by 18, 8 and 5 units, respectively on a boneless level. Since different cuts accumulate SCF at different rates during fattening, trimming of SCF could reduce the boneless % SCF level of the major cuts such as the loin, leg and shoulder by 12, 6 and 9 units, respectively, when trimmed from SCF equal to a fat score 5 to a fat score 3. The composition of the loin cut was most affected overall by changes in the fat score. Meat and bone proportions decreased significantly with an increase in fat score for the loin, flank, leg and shoulder. The % meat (lean) of the neck, thick rib and breast showed no significant change between fat scores 1 to 5, while % bone decreased significantly (>6% units). The % subcutaneous fat (SCF) in the loin increased the most (26 units) as the fat score increased from 1 to 5, followed by the flank, shoulder and neck. The cuts were dissected into meat (muscle, intermuscular and intramuscular fat), bone and subcutaneous fat (SCF) in order to determine the physical composition per cut and for the whole carcass. Chilled carcass sides were subdivided into seven primal cuts. ![]() Sixty grain fed Dorper lambs (rams and ewes) were divided into three groups and slaughtered at 30, 36 and 42 kg. The objectives of this study were to evaluate the primal cut composition of South African lamb carcasses with different fat scores, and to identify cuts suitable for fat trimming. IIIARC - Biometry Unit, Private Bag X519, Silverton 0127, South Africa IIDepartment of Business Economics, University of Pretoria, Pretoria 0002, South Africa IARC-LBD: Animal Production Institute, Private Bag X2, Irene 0062, South Africa The influence of fat score and fat trimming on primal cut composition of South African lamb ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |