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Related Experiment Video

Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Development of a quality classification system for lamb carcasses.

L E Jeremiah1

  • 1Agriculture and Agri-Food Canada Research Centre, Meat Science Section, Lacombe, Alberta, Canada T4L 1W1.

Meat Science
|November 9, 2011
PubMed
Summary

A new quality classification system for lamb carcasses was developed using subjective evaluations of breakjoints and ribs. This system defines lamb quality into three groups, guiding producer compensation based on consumer acceptance.

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Area of Science:

  • Animal Science
  • Food Science
  • Agricultural Economics

Background:

  • Current lamb carcass classification lacks objective measures tied to consumer acceptance.
  • Defining lamb, mutton, and milk-fed veal is crucial for accurate quality assessment.

Purpose of the Study:

  • To develop a practical, subjective quality classification system for Canadian market lamb carcasses.
  • To establish clear definitions for lamb, mutton, and milk-fed veal based on physiological indicators.
  • To link carcass quality to expected consumer acceptance and inform producer compensation.

Main Methods:

  • Selected 1660 commercial lambs representative of the Canadian market.
  • Utilized age, weight, gender, and fatness for selection criteria.
  • Developed a three-group quality classification based on subjective breakjoint and rib evaluations.

Main Results:

  • Defined lamb carcasses as ovines ≥ 32kg with ≤ two permanent incisors.
  • Established three quality groups (Group 1: very red/moist, Group 2: slightly red/oval, Group 3: white/dry).
  • Recommended Group 1 (≤9%) receive premium, Group 2 (≥75%) market value, and Group 3 (≤15%) discount.

Conclusions:

  • The proposed classification system effectively segregates lamb carcasses into quality groups based on consumer acceptance.
  • Subjective evaluations of breakjoints and ribs provide a viable method for quality classification.
  • Implementing this system can facilitate fair producer compensation reflecting carcass merit and market value.