Specific gravity measurements of lamb carcass joints.

Abstract

10 Ossimi lamb carcasses were used to determine the specific gravity values of different joint cuts. The correlation coefficients were established between the specific gravities of these joints and the percentages of fat and muscle in the rib saddle joint. It was found that the gravity of different carcass sections was significantly related to the muscle and fat percentages in the rib saddle joint. The results indicate that the specific gravity values of carcass sections can be utilized for a practical estimate and assessment of carcass components.