Specific gravity as an index of the fat content of mutton carcasses and various joints

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Abstract
The specific gravities (S.G.) of 58 Romney ewe mutton carcasses have been correlated with total carcass fat content and regression equations computed. A curvilinear regression of the form: Y (per cent fat in the carcass) = 8371.3 S.G. — 4382.9 S.G.2 — 3932.9 was fitted to the data. Correlation coefficients and regression equations for S.G. of the 9–10–11 rib cut, loin, and leg and state of fatness of these joints are presented. Some factors affecting the accuracy of determining S.G. and the predictive value of S.G. as an index of fat content of carcasses and certain joints are considered.