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Factors affecting sheep carcass characteristics

Code: 9781838792596
Nicola M. Schreurs and Paul R. Kenyon, Massey University, New Zealand

Chapter synopsis: This chapter describes the characteristics of a sheep’s carcass and explains the principles of carcass composition (the weight or proportion of muscle, fat and bone in the carcass). Understanding carcass characteristics and finding techniques for altering the characteristics are important for maximising returns to the producer, since carcass traits can both inform breeding objectives and moderate meat quality. This chapter examines the factors that influence a carcass’ dressing-out percentage (the relative proportions of carcass and non-carcass components in an animal’s body), carcass composition, distribution and partitioning of tissues within the carcass and carcass shape. The chapter evaluates the contribution that understanding carcass characteristics can make to meat production and considers directions for future research.

DOI: £25.00
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Table of contents 1 Introduction: sheep carcass characteristics and their importance 2 Animal and on-farm influences on the carcass characteristics 3 Factors affecting dressing-out percentage in the carcass 4 Factors affecting carcass composition 5 Factors affecting tissue distribution in the carcass 6 Factors affecting carcass shape 7 Summary and future trends 8 Where to look for further information 9 References

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