(Sections 2 and 46 to 46.2)
MATURITY CHARACTERISTICS FOR LAMB CARCASSES
1. Fewer than two permanent incisors.
2. Two break joints or, in the case of a carcass with one break joint and one spool joint, the break joint has four intact and well-defined ridges with at least a slightly red and slightly damp surface.
3. Ribs that are no more than slightly wide, tend to be rounded rather than flat and are reddish in colour.
- SOR/99-214, s. 4.
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