Summary (C.E. Terrill); Definition and measurement of carcass merit; Physical evaluation (J.A. Jacobs); Cutability; Chemical evaluation (D.A. Cramer); Nutrient composition (proximate analysis); Flavor analysis; Fat composition; Palatability (E.E. Ray); Eating quality; Warner-Bratzler shear tests; Consumer preference; Phenotypic and genetic relationships among live animal and carcass traits; Phenotypic relationships and prediction equations (W.D. Hohenboken and J.K. Hillers); Phenotypic and genetic correlations (W.D. Hohenboken and J.K. Hillers); Heritability and genetic correlations (M.P. Botkin); Recommended selection standards for carcass merit in lamb (C.E. Terrill); Literature citedBulletin containing information sheep carcass merit and evaluation and using that information for selecting traits for genetic improvement. The inside of the front cover states that the publication, "summarizes the results from 15 years of regional research conducted under Western Regional Research Project W-61 'Development of selection criteria for the genetic improvement of carcass merit in sheep.'
