|
Introduction
to Market Lamb Evaluation
| The objective of this module is to demonstrate the techniques for determining the fatness and muscling of market lambs. It is well documented that students can be trained to determine the fatness and muscling characteristics of live animals through the visual appraisal of the live animal and follow-up with carcass measurements. |
Areas of Study in Module 3:
| Introduction |
1 section |
|
| Factors Associated with Lamb Value |
section |
|
| Terminology Associated with Lamb Evaluation |
sections |
|
| Fat Deposition Patterns in Market Lambs |
section |
|
| Assess Muscle Thickness and Determine Rib Eye Areas |
sections |
|
| Factors Associated with Lamb Carcass Quality |
sections |
|
| USDA Lamb Grades |
sections |
|
| Review |
1 section |
|
| Assesment |
1 section |
|
Time Frame for Completion: 1 hour
and 45 minutes
|
