Some sources of variation in tenderness and cooking losses in lamb and mutton

摘要

Six experiments are reported involving 218 Southdown-Romney cross ewe and wether lambs slaughtered at either 15 weeks or 9 months of age, and 136 Romney wethers slaughtered at 16 months of age. The tenderness of the meat of these animals was assessed with a mechanical tenderometer on duplicate samples of the cookedlongissimusdorsi muscle of the left side.