A NATIONAL MARKET BASKET SURVEY FOR LAMB Academic Article uri icon

abstract

  • Lamb retail cases in six cities across the United States were surveyed. Information gathered included fat thickness measurements, price, boneless versus bonein cuts, and other pertinent data to determine the composition of retail lamb cuts. Randomly selected retail cuts (n = 274) were transported to Texas A&M University for dissection and chemical (fat) analysis. Additional cuts (n = 158) were subjected to sensory and shear force measurements. The overall average fat thickness for all retail cuts was 0.35 cm. Average percentage separable lean was 55.64%, separable fat was 16.51%, and bone and connective tissue was 27.67%. Of the separable fat, 42.83% was external fat and 53.00% was seam fat. The average percentage chemical fat (lean tissue only) was 6.05%. Less than 1% of all retail lamb found in the survey was imported (New Zealand) lamb. All retail cuts received high ratings with respect to sensory attributes. Copyright 1990, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD QUALITY

altmetric score

  • 3

author list (cited authors)

  • HARRIS, J. J., SAVELL, J. W., MILLER, R. K., HALE, D. S., GRIFFIN, D. B., BEASLEY, L. C., & CROSS, H. R.

citation count

  • 6

complete list of authors

  • HARRIS, JJ||SAVELL, JW||MILLER, RK||HALE, DS||GRIFFIN, DB||BEASLEY, LC||CROSS, HR

publication date

  • January 1990

publisher