STORAGE PROPERTIES OF PRIMAL CUTS OF HOT AND COLDBONED BEEF Academic Article uri icon

abstract

  • One side from each of 10 carcasses was selected for electrical stimulation and hotboning within 1 h postmortem while the opposite side was chilled for 48 h at 2 to 3 C before boning. Ten boneless primal cuts were removed from the hot and coldboned sides. Each cut was evaluated for lean color, fat color and shape. Hot and coldboned primal cuts were vacuumized and stored for 20 days at 2 to 3 C. After the storage period, all cuts were again evaluated for lean and fat color and shape. Weight loss during storage was calculated for each cut. After 20 days of storage, hot and coldboned cuts did not differ significantly in lean color; hotboned cuts had fat that was significantly whiter than that of coldboned cuts; coldboned cuts were more nearly normal in shape than were hotboned cuts; and hotboned cuts retained their vacuum longer and lost considerably less weight during storage than coldboned cuts. Copyright 1979, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Food Quality

author list (cited authors)

  • CROSS, H. R., TENNENT, I., & MUSE, D. A.

citation count

  • 9

complete list of authors

  • CROSS, HR||TENNENT, IVONNE||MUSE, DA

publication date

  • January 1979

publisher