Details of a meat processing method introduced for lambs from the Andévalo and Huelva mountains.

Abstract:

Carcass characteristics of lambs from Andalucia (Spain) slaughtered during February, March and April in 1995 and 1996 were studied. For 447 and 707 crossbred Merino lambs, with a carcass weight of 9-12 kg or 12-15 kg respectively and slaughtered at an abattoir close to the farm, the average carcass yield was 46.34 and 47.01% vs. 44.54 and 46.31% for 290 and 536 lambs slaughtered after being transported 500 km from the farm. Carcass drip loss was greatest for carcasses weighing 9-10 kg (averaging 4.57% 4 days after slaughter vs. 3.59 and 3.67% respectively for carcasses weighing 11.5-13 or 13-14.5 kg). Carcass fat increased with increasing carcass weight (particularly in females), and the carcasses of lambs sired by Ile-de-France rams or from crossbred dams had a lower fat content that those sired by Merino, Precoce or German Mutton Merino rams.

Año de publicación:

2000

Keywords:

Fuente:

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