Processing Systems for Hot and ColdBoned Primals from Mature Cow Carcasses Academic Article uri icon


  • The longissimus (LD) and semimembranosus muscles (SM) were removed from one side of 24 mature, low quality cow carcasses within 3 hr of slaughter, while these muscles were removed from the opposite side 24 hr later following chilling at 3C. Muscles from both sides were allocated to four processing systems, which included various combinations of immediate freezing, aging, blade tenderization, vacuum packaging, film wrapping and enzyme application. Hot boning resulted in decreased tenderness for the LD and the SM when braised. Aging of filmwrapped cuts for 7 days and vacuumpackaged cuts for 14 days prior to freezing produced the greatest improvements in tenderness. Strip loins from hotboned, low quality mature cows can produce palatable steaks if aging, blade tenderization and enzymes are also used. Copyright 1982, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Food Science

author list (cited authors)

  • BERRY, B. W., & CROSS, H. R.

citation count

  • 5

complete list of authors


publication date

  • January 1982