THE ECONOMICS AND PALATABILITY ATTRIBUTES OF HOTBONED BEEF: A REVIEW

abstract

• Spiraling energy and labor costs have resulted in an increased interest in boning the unchilled carcass or more commonly called, hotboning. Economic advantages overwhelmingly favor hotboning, however, the inability to quality grade the carcass; lack of postmortem chilling systems; and other disadvantages have prevented the adoption of hotboning by industry. The objective of this review is to present the advantages and disadvantages of hotboning and to report on the research that has been recently conducted. Copyright 1982, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell

published proceedings

• Journal of Food Quality

author list (cited authors)

• SEIDEMAN, S. C., & CROSS, H. R.

citation count

• 7

complete list of authors

• SEIDEMAN, SC||CROSS, HR

publication date

• January 1982

publisher

• Wiley  Publisher

published in

• Journal of Food Quality  Journal

keywords

• 7 Affordable And Clean Energy
• Prevention

Digital Object Identifier (DOI)

• 10.1111/j.1745-4557.1982.tb00743.x

start page

• 183

end page

• 201

volume

• 5

issue

• 3

URL

• http://dx.doi.org/10.1111/j.1745-4557.1982.tb00743.x

user-defined tag

• 7 Affordable and Clean Energy