Jeremiah L E
Agriculture and Agri-Food Canada Research Centre, Meat Science Section, Lacombe, Alberta, Canada T4L 1W1.
Meat Sci. 1998 Mar;48(3-4):211-23. doi: 10.1016/s0309-1740(97)00095-8.
A total of 1660 commercial lambs, with slaughter weights ≥ 32kg and having no more than two permanent incisors, were selected on the basis of age, weight, gender, and fatness to be representative of the Canadian market lamb population and utilized to develop a quality classification system for lamb carcasses. Based upon the findings obtained, lamb should be defined as carcasses from ovines weighing 32 kg live or more and with no more than two permanent incisors. Mutton should be defined as carcasses from ovines with more than two permanent incisors or carcasses from ovines that have lost their third temporary incisor. Milk-fed lamb should be defined as carcasses from ovines weighing less than 32kg live. Consequently, classification recommendations arising from the present study apply only to carcasses from ovines defined as lamb, according to the previous definitions. Thus, lamb carcasses so defined can be effectively segregated into three quality groups based upon expected consumer acceptance, utilizing simple, subjective evaluations of the breakjoints and ribs, as follows: Group 1 possessing very red and moist breakjoints and round, red ribs, Group 2 possessing slightly red to red breakjoints and oval shaped ribs, which are either slightly red or have traces of red colour, and Group 3 possessing white, dry breakjoints and flat, white ribs. Classification of lamb carcasses on this basis will allow compensation to producers based upon carcass merit, reflecting consumer acceptance. Although availability and consumer demand will ultimately determine price premiums and/or discounts, based upon present findings, Group 1 should contain 9% or less of the lamb carcasses being marketed and should receive a premium to compensate for a higher degree of consumer acceptance. Group 2 should contain 75% or more of the lamb carcasses being marketed and should receive prevailing market value. Group 3 should contain 15% or less of the lamb carcasses being marketed and should receive a discount to compensate for a lower degree of consumer acceptance.
总共挑选了1660只商业羔羊，其屠宰体重≥32千克且恒齿不超过两颗，根据年龄、体重、性别和肥瘦程度进行挑选，以代表加拿大市场羔羊群体，并用于开发羔羊胴体质量分级系统。根据所得结果，羔羊应定义为活重32千克及以上且恒齿不超过两颗的羊的胴体。羊肉应定义为恒齿超过两颗的羊的胴体或已脱落第三颗乳齿的羊的胴体。哺乳羔羊应定义为活重小于32千克的羊的胴体。因此，根据先前的定义，本研究产生的分级建议仅适用于定义为羔羊的羊的胴体。这样定义的羔羊胴体可以根据预期的消费者接受程度，通过对关节和肋骨进行简单的主观评估，有效地分为三个质量等级，如下：第1组具有非常红且湿润的关节和圆润、红色的肋骨；第2组具有微红至红色的关节和椭圆形肋骨，肋骨微红或有红色痕迹；第3组具有白色、干燥的关节和平坦、白色的肋骨。在此基础上对羔羊胴体进行分级，将允许根据胴体品质对生产者进行补偿，反映消费者的接受程度。虽然可获得性和消费者需求最终将决定价格溢价和/或折扣，但根据目前的研究结果，第1组应占上市羔羊胴体的9%或更少，并应获得溢价以补偿更高程度的消费者接受度。第2组应占上市羔羊胴体的75%或更多，并应获得现行市场价值。第3组应占上市羔羊胴体的15%或更少，并应获得折扣以补偿较低程度的消费者接受度。
