LAB 3.6 Post-mortem inspection
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Postmortem inspection of carcass, abdominal viscera and head.
Submandibular, retropharyngeal and carotid lymph nodes.
Carcass = entire body of lamb, excluding the hide, head, the
fore and
hind feet, spinal cord, internal fat, external cod fat and all internal
organs apart from the kidneys.
Dressing percentage - about 45 to 50%
Chilling at 2 C for 18 to 24 hours, loses 2% shrink.
Hold in meat cooler, less air movement and shrink loss.
Age lamb for 3 to 4 days (also called conditioning).