Qualitative and Quantitative Characteristics of Ram, Wether and Ewe Lamb Carcasses

Abstract

A study of quality characteristics of a sample of 259 lamb carcasses ranging in age from 119 to 304 days and in weight from 35.4 to 56.2 kg. is presented. No significant difference was observed in tenderness of oven-broiled rib chops from ram and ewe lamb carcasses, while chops from wether lambs were significantly more tender as determined by the Warner-Bratzler shear. Tenderness measurements for all three sexes were within the range of consumer acceptability. Tenderness was not significantly correlated with either marbling scores or ether extractable fat. Tenderness was significantly correlated with physiological age as evaluated by U.S.D.A. maturity scores. A study of some quantitative traits of 337 choice and prime carcasses from 90 wether, 112 ram and 135 ewe lambs with average live weights of 39.2, 42.2 and 39.9 kg., respectively, is reported. Ewe lamb carcasses were less muscular and carried more fat than carcasses from ram and wether lambs. There were essentially no differences in muscling and amounts of fat in carcasses from ram and wether lambs. From a quantitative and tenderness standpoint, ram lamb carcasses were equal in value to wether lamb carcasses and were more valuable than ewe lamb carcasses. The possibility of a confounding between breed and sex is recognized but was not considered in these analyses. Copyright © 1967. American Society of Animal Science . Copyright 1967 by American Society of Animal Science