Dry-ageing of sheepmeat is a novel application, and there is an opportunity to optimise process yields through the selection of appropriate animals and or carcases for dry-ageing. The effects of carcase characteristics and sheep breeding values (post-weaning and yearling; fat depth, muscling and weight) on yields from wet- and dry-aged sheepmeat were investigated. Bone-in leg and loin primals from 96 multipurpose merino cull ewe carcasses were wet- or dry-aged for 14, 28, 42 or 56 days. The yield components’ primal moisture loss %, trim yield %, saleable meat yield % and retail cut yield % were determined. For loin and leg, dry ageing increased primal moisture loss but decreased saleable meat yield and retail cut yield compared to wet ageing (P< 0.001 for all). In addition, loin primal moisture loss reduced with increasing hot carcase weight, fat score and post weaning fat depth (P< 0.05 for all). Leg primal moisture loss reduced with increasing fat score and increased with yearling weight (P < 0.05 for all). The magnitude of dry ageing induced yield reduction (due to primal moisture loss) was found to depend on the finishing stage of the product; e.g. the dry-aged loin primal was more impacted by moisture loss than the rack retail cut fabricated from the loin. In conclusion, the association of yield with carcase characteristics and Australian sheep breeding values could be utilised to identify animals, carcasses and primals with superior dry-aged yield.

羊肉的干燥是一种新颖的应用，并且有机会通过选择合适的动物和/或畜体进行干燥来优化过程产量。研究了of体特性和绵羊育种值（断奶后和一岁；脂肪深度，肌肉和体重）对湿，干老化羊肉产量的影响。将来自96个多用途美利奴鸥母羊car体的骨腿和腰部原始动物进行湿老化或干老化14、28、42或56天。确定了产量成分的主要水分损失％，切边产量％，可销售的肉产量％和零售切块产量％。对于腰部和腿部，与湿式老化相比，干式老化增加了原始水分的流失，但可销售的肉类产量和零售切面产量却降低了（全部P <0.001）。此外，腰肉最初的水分流失随着热尸体重量的增加而减少，脂肪评分和断奶后脂肪深度（所有P <0.05）。腿部原始水分流失随着脂肪评分的增加而减少，并随着一岁体重的增加而增加（所有P <0.05）。发现干燥老化引起的产量降低（由于最初的水分流失）的幅度取决于产品的精加工阶段。例如，干老化的里脊肉原味受水分损失的影响要比用里脊肉制造的货架零售切肉更大。总之，可以将产量与characteristics体特征和澳大利亚绵羊育种值之间的关系用于鉴定具有较高干龄产量的动物，cas体和原始动物。发现干燥老化引起的产量降低（由于最初的水分流失）的幅度取决于产品的精加工阶段。例如，干老化的里脊肉原味受水分损失的影响要比用里脊肉制造的货架零售切肉更大。总之，可以将产量与characteristics体特征和澳大利亚绵羊育种值之间的关系用于鉴定具有较高干龄产量的动物，cas体和原始动物。发现干燥老化引起的产量降低（由于最初的水分流失）的幅度取决于产品的精加工阶段。例如，干老化的里脊肉原浆受水分损失的影响要比用里脊肉制成的货架零售切肉更大。总之，可以将产量与characteristics体特征和澳大利亚绵羊育种值之间的关系用于鉴定具有较高干龄产量的动物，cas体和原始动物。