Refer to Section 14 to complete this assignment. Turn in next week Nov. 13. Be ready to discuss topics in class.
![]() | Determine how to identify classes and kinds of sheep. | |
![]() | List the possible quality and yield grades for kind of sheep/lamb carcass. | |
![]() | State the difference between the break joint and the spool joint. | |
![]() | How can rib color help a student determine the maturity of sheep carcasses. | |
![]() | What is the purpose of ribbing lamb carcasses? | |
![]() | View the a ribbed lamb carcass. | |
![]() | Measure the ribeye area using the grid method of the lamb carcass shown in Figure 14.5 on page 187. | |
![]() | What does quality grade estimate? | |
![]() | How lean quality evaluated? | |
![]() | List the quality grades of lamb carcasses. | |
![]() | What is purpose of establishing a conformation grade of a lamb carcass? | |
![]() | Why is maturity determination important for establishing a quality grade? | |
![]() | Describe the criteria followed to distinguish between A maturity and B maturity. | |
![]() | Why is flank streaking evaluated? | |
![]() | Based on Figure 14.11 (page 192), describe the relationship between maturity and flank fat streaking, and quality grades of lamb carcasses. | |
![]() | Describe the relationship between firmness of lean flesh and the degree of fatness of the carcass. | |
![]() | Why is a minimum degree of external fatness required on US Prime and Choice carcasses? | |
![]() | What factors determine the final quality grade? | |
![]() | Why is yield grade determinations based on external fat present? | |
![]() | Be able to determine the yield grade of lamb carcasses. | |
![]() | Review the figures on pp. 199-201. |