| Abstract: | Data from 577 ovine carcasses were utilized in studies designed to relate changes in physical and chemical composition to palatability or cutability properties. Leg roasts, sirloin chops, rib chops, ground lamb and loin chops from 120 carcasses were subjected to detailed organoleptic analyses. A stratification system involving carcass groups combining different levels of maturity, feathering, flank streaking and flank firmness was evaluated. This system was inefficient for segmenting carcasses according to either the flavor, juiciness, tenderness and overall satisfaction characteristics of their cuts or the physical, chemical and histological properties of their musculature. Stratification via USDA quality indicator scores was generally ineffective for relating differences in palatability and did not affect segregation of either desirable or undesirable cuts into common groupings. Segmentation into USDA quality grades indicated that Prime carcasses produced cuts which were highly desirable in juiciness, tenderness and overall satisfaction but loin and rib samples which were often undesirable in flavor. The Utility grade segment was associated with the highest incidence of undesirable scores for juiciness, tenderness and overall satisfaction but contained cuts highly desirable in flavor. Few differences were evidenced between cuts produced by the Choice and Good grade carcasses. ... |
|---|