Final answer:
The statement regarding the lack of a measure for internal fat (KPH %) in pork and lamb cutability grading is false. KPH fat is an important factor in the grading process, influencing the yield grade and market value of the carcass.
Step-by-step explanation:
The question 'Is there no measure of internal fat (KPH %) for pork and lamb cutability grading?' deals with the concepts of meat science and grading systems for meat products. The answer to this question is false. There is indeed a measure for internal fat, known as Kidney, Pelvic, and Heart (KPH) fat, which is used in the cutability grading of both pork and lamb. This measurement helps determine the yield grade of the carcass, which is an estimate of the amount of lean, saleable meat that the carcass will yield.
The yield grade of a carcass is influenced by several factors, including carcass weight, amount of external fat, and amount of internal fat. Assessing the KPH percentage is part of the grading process to ensure quality and consistency in the meat industry. It influences the overall quality grade assigned to the meat, which in turn may affect its market value.