Nitrogen factors for sheepmeat. Part 1. Mutton

Abstract

Nitrogen factors (the percentage of nitrogen on a fat-free basis) for mutton were estimated using a total of 45 ewe carcases from the UK. The samples included carcases representative of the EU class ranges for conformation and fatness. The AMC will make recommendations on nitrogen factors for sheepmeat when the second paper, ‘Nitrogen Factors for Sheepmeat. Part 2. Lamb’ is published. However, results for mutton indicate that the factor for lean meat in the whole side was 3.47. Factors for the fore- and hind-quarters did not differ significantly.