Eating quality of hot deboned beef
- 25 August 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (4) , 401-407
- https://doi.org/10.1111/j.1365-2621.1976.tb00738.x
Abstract
Summary: One side from each of six beef carcasses was treated in a standard commercial fashion (control) whilst meat from the other sides was removed and packed either as joints or muscles within 3 hr after stunning (hot deboned). The eating quality of the meat was assessed by laboratory and consumer taste‐panels and the texture determined instrumentally. When the meat was held at 10°C until the development of rigor mortis, the ultimate eating quality was equal to that of the controls. Ageing enhanced the tenderness of hot deboned meat.This publication has 10 references indexed in Scilit:
- CHARACTERISTICS OF CONVENTIONALLY AND HOT‐BONED BOVINE MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODSJournal of Food Science, 1975
- The ante‐rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5°C and +15°CInternational Journal of Food Science & Technology, 1974
- HOT BONING AND VACUUM PACKAGING OF EIGHT MAJOR BOVINE MUSCLESJournal of Food Science, 1974
- Characteristics of Hot Boned Bovine MuscleJournal of Animal Science, 1973
- MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast BeefJournal of Texture Studies, 1972
- The effect of muscle excision before the onset of rigor mortis on the palatability of beefInternational Journal of Food Science & Technology, 1970
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Provitamin A and Vitamin C in the Genus LycopersiconBotanical Gazette, 1943
- Vitamin Content of Ethylene-Treated and Untreated TomatoesAmerican Journal of Public Health and the Nations Health, 1930