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Hot cutting of lamb and mutton
Author(s) -
McLEOD K.,
GILBERT K. V.,
WYBORN R.,
WENHAM L. M.,
DAVEY C. L.,
LOCKER R. H.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01690.x
Subject(s) - loin , tenderness , shoulders , orthodontics , zoology , anatomy , medicine , surgery , biology
Summary Cutting of lamb carcasses into bone‐in primal cuts, 1 to 2 hr after slaughter, followed by ‘conditioning’ in shrink wraps at 10°C for 24 hr with subsequent freezing, has produced highly satisfactory results in terms of tenderness and control of bacterial growth. Loins and shoulders are of the same tenderness as control sides, while the leg is improved. In terms of appearance the leg is a handsome joint, superior in conformation to the normal. The shoulder is good and the loin poor. The latter can be greatly improved by cutting to a double loin and double rack. Assessment of ewe mutton loins and legs has shown that loins are tougher when cut hot, but legs are greatly improved, to the same shear force as lamb legs.