@conference {39786,
	title = {Differences between P and Y export lamb carcass grades in M. longissimus dorsi area and shape},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {42},
	year = {1982},
	month = {Jan},
	pages = {121-124},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Fat depths were measured on the hot carcasses of 128 pigs, 64 steers and 106 lambs using an appropriate Fat-Depth Indicator (FDI). Corresponding linear depths were taken 4 cm (pigs), 8 cm (steers) and 3.5 cm (lambs) lateral to the dorsal midline in the region of last rib. Pig and steer carcasses were physically dissected into subcutaneous fat plus rind and trim fat respectively. Of fat depths taken on the hot carcass by FDI 72, 57 and 98\% were within },
	issn = {1176-5283},
	author = {Kirton AH}
}
