Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter (M. biceps femoris) and Forequarter (M. pectoralis profundus) Muscles

Abstract

Eating quality, processing and storage attributes were examined in hot‐ and cold‐boned beef (90 min and 24 h postmortem, respectively) post from two muscles (M. biceps femoris [BF] and M. pectoralis profundus [PP]) injected with curing brines at conventionally chilled (2–4C) and elevated temperature (15–17C) curing brines, stored over 21 days (4C). The pH/temperature profiles showed all hot‐boned experimental treatments were outside of the reported ranges for the occurrence of cold or heat shortening. Hot‐boned beef did not exhibit any significant added or reduced functionality compared to conventionally‐boned beef i.e., cook loss and final yield unaffected in BF and PP muscles. Cold‐boned BF products were harder (P < 0.05) than hot‐boned; however, this was not supported by sensory analysis. Samples prepared with elevated brine temperatures had a detrimental effect on the sensory characteristics of PP hams. Principal component and hierarchical cluster analyses (PCA and HCA, respectively) were used to better visualize the underlying structure between the quality measurements and samples, showing gradual product deterioration over storage. Although the combination of hot boning and higher brine temperature led to expected higher bacterial numbers, microbial stability of the product was maintained after 21 days. Practical Applications Commercial demands for reduced energy usage and chill requirements were the primary factors for the development of hot boning. Hot‐boned meat also has the advantage of being in a pre‐rigor state which is known for its improved functional qualities. While it is practiced in some countries, predominantly Australia and New Zealand, it still remains underdeveloped in some territories, such as Ireland. Concerns over its widespread adoption center on: (1) training costs; (2) improved hygiene standards; and (3) increased risk of toughness due to the contraction of some muscles when they are removed from skeletal restraint. However, it is estimated that a reduction in chill space requirements could be as much as 50%, resulting in cumulative savings in refrigeration energy, capital costs and quicker plant turnover. The outcomes of this work were to develop products using techniques that would be a huge economic benefit to the meat industry.

Characteristics of Ham Knuckles and Bacon Cured Using Different Brine and Meat Temperatures

“…Similar to the results of the texture profile analysis, there was no effect (P ≥ 0.32; Table 4) of brine temperature on sensory panelist's scores for saltiness, juiciness, or mouthfeel. The lack of major differences in instrumental or panelist evaluated sensory attributes is in agreement with reports in similar experiments using beef muscles (Keenan et al, 2016).…”

“…The brine temperatures used by Leach (2007) ranged from -1° to 3.9°C; falling in between the Cold-and Medium-brine treatment temperatures used in the present study. In a study using brine temperature treatments more similar to Medium-and Warm-brine treatments used in the present study, Keenan et al (2016) reported no difference in pump uptake or cooked yield when beef biceps femoris or pectoralis profundus were injected with brines tempered to either between 2° and 4°C or 15° to 17°C. A reoccurring rationale for investigating the effect of brine temperature on meat processing yields has been the hypothesis that myofibrillar shortening may occur when meat is injected with brines less than 10°C, similar to "cold shortening" that occurs in rapidly-chilled pre-rigor muscle that increases toughness and reduces water-holding capacity (Huff-Lonergan and Lonergan, 2005).…”

“…In pork, these parameters are that muscle pH must be in excess of 6.0 with sufficient ATP available for contraction and muscle temperature must be less than 10°C (Thompson, 2002). In scenarios where pre-rigor meat is being processed, the injection of cold brines may provide a conducive environment for "cold shortening" to occur (Keenan et al, 2016); however, in the present study, all of the knuckles were from carcasses that had undergone and resolved rigor and were processed more than 24-h postmortem. Therefore, it is unlikely that the knuckles used in the present study would have had adequate ATP remaining in the muscle to fuel contraction nor a pH in excess of 6.0, needed for "cold-shortening" to occur following the injection of either the Cold-or Medium-brines.…”

“…There has also been discussion that it may be possible to use brines that are too cold, particularly as applied to the enhancement and processing of pre-rigor meat (Boles and Swan, 1997;Keenan et al, 2016). However, there is little data available in the peer-reviewed literature in regard to the effects of brine temperature, or brine temperature in relation to meat temperature, on processing yields or quality on post-rigor cured meats.…”

“…This resulted in a lesser proportion of salt and phosphate being introduced to the meat matrix and reduced the extraction of protein need for strong protein-protein binding. Previously, Keenan et al (2016) reported that brine temperature alone did not affect cohesiveness of either beef biceps femoris or pectoralis profundus, but did not test the effect of meat temperature. In contrast to results of the present study, Gillett et al (1982) reported that hams tumbled at -0.9°C or 4°C had greater bind strength than those tumbled at 10°C.…”