Lamb Carcass Quality. II. Palatability of Rib, Loin and Sirloin Chops

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Abstract
Organoleptic studies of samples from the rib, loin and sirloin of 120 ovine carcasses indicated that individual or combined U.S.D.A. scores for carcass quality (feathering, flank streaking, firmness and maturity) were associated with less than 17% of the variation in palatability ratings. Linear relationships between maturity scores and palatability ratings were not significant, because chops from carcasses of B maturity were not intermediate in organoleptic properties to those from carcasses of A and Y maturity. Carcasses classified B in maturity produced: (a) loin and rib chops which were highly desirable in flavor, (b) loin chops which were rated lowest (P<.05) in juiciness among maturity groups, and (c) less tender (P<.05) rib and loin chops than those from carcasses of A or Y maturity. With the exception of flavor scores for sirloin chops, samples from carcasses of A and Y maturity were similar in palatability ratings. The contribution of increased fatness to flavor, juiciness and tenderness is most accurately related by scores for flank streaking. Neither feathering nor flank firmness contribute significantly to accuracy in predicting palatability when scores for flank streaking are included in a regression equation. Segmentation into U.S.D.A. quality grades indicated that chops from Prime carcasses were superior to those of the other grades in percent of “desirable” ratings for juiciness, tenderness and overall satisfaction. As grade decreased from Prime though Good, there were corresponding decreases in the proportion of chops considered “desirable” in juiciness, tenderness and overall satisfaction. With the exception of scores for tenderness, differences between chops from Good vs. Utility carcasses were of small magnitude.

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