Official websites use. Share sensitive information only on official, secure websites. At 48 h postmortem, carcass measurements were taken to determine the percent boneless closely trimmed retail cuts, yield grade, and quality grade. Following aging, 2. Thiobarbituric acid reactive substances were analyzed on days 0 and 4 of retail display while subjective and objective color measurements were observed once daily.
Samples 24 g were also collected for volatile compound and fatty acid analysis. A mixed model analysis of variance was used to assess breed differences. On day 1 chops from the composite breed had more browning than chops from the wool breed.
There were differences found for 7 of the 45 fatty acids detected and in 3 of the 67 volatile compounds detected. In conclusion, wool lambs were heavier and had a greater carcass yield than the hair lamb carcasses. Regardless of breed, consumers did not detect sensory traits that would impact their eating experience.
The current study found the wool group maintained higher growth from weaning until harvest with improved carcass yield and rib-eye area maintaining a superior product for the producers.
There was minimal variation between groups for shelf-life and sensory analysis establishing that U. Sheep fall into two common categories in the United States, wool breeds and dual-purpose meat breeds. Total U. With these drops in production, the market calls predominantly for fine wool lambs, such as the Merino or Rambouillet, their thin fiber diameter 17β24 microns and fine crimp creates high-quality wool LeValley, In order to get this fleece, sheep must be shorn once a year.
