Effects of hot boning and moisture enhancement on the eating quality of cull cow beef

Pivotto, L.M.; Campbell, C. P.; Swanson, K. C.; Mandell, I. B.

doi:10.1016/j.meatsci.2013.07.015

Cited by 4 publications

(9 citation statements)

References 60 publications

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“…This negative impact would likely owe to the effects of hot boning more so than delay chilling. In mature carcasses, hot boning has been shown to negatively impact tenderness across various muscles such as the longissimus and semimembranosus ( Berry and Cross, 1982 ; Eilers et al, 1994 ; Pivotto et al, 2014 ; Will and Beaty, 1986 ). For instance, Berry and Cross (1982) found that hot boning would result in shortened sarcomeres and decreased collagen solubility, thereby increasing instrumental toughness.…”

Section: Post-harvest Strategiesmentioning

confidence: 99%

“…For instance, Berry and Cross (1982) found that hot boning would result in shortened sarcomeres and decreased collagen solubility, thereby increasing instrumental toughness. However, hot boning when used in conjunction with enhancement with functional ingredients (e.g., sodium tripolyphosphate, lactic acid) could be advantageous to the tenderness development of mature beef ( Eilers et al, 1994 ; Pivotto et al., 2014 ) and will be discussed in greater detail in Section 3.4.…”

Section: Post-harvest Strategiesmentioning

confidence: 99%

“…Numerous functional ingredients have been incorporated into brine and marinade solutions aimed at improving the quality and palatability attributes of cull cow beef. Often, these would include a mixture of sodium chloride and phosphates ( Hoffman, 2006 ; Holmer et al, 2009 ; Pivotto et al, 2014 ). Both instrumental and sensory tenderness have been shown to improve with the application of brine solutions containing sodium chloride and phosphates across various muscles like the longissimus, semitendinosus, semimembranosus , and others ( Hoffman, 2006 ; Holmer et al, 2009 ; Pivotto et al, 2014 ).…”

Section: Post-harvest Strategiesmentioning

confidence: 99%

“…Often, these would include a mixture of sodium chloride and phosphates ( Hoffman, 2006 ; Holmer et al, 2009 ; Pivotto et al, 2014 ). Both instrumental and sensory tenderness have been shown to improve with the application of brine solutions containing sodium chloride and phosphates across various muscles like the longissimus, semitendinosus, semimembranosus , and others ( Hoffman, 2006 ; Holmer et al, 2009 ; Pivotto et al, 2014 ). Holmer et al (2009) found that a brine containing sodium chloride and phosphate would improve the sensory tenderness scores of all ten muscles evaluated, and WBSF would be decreased in all muscles except the adductor .…”

Section: Post-harvest Strategiesmentioning

confidence: 99%

“… Holmer et al (2009) found that a brine containing sodium chloride and phosphate would improve the sensory tenderness scores of all ten muscles evaluated, and WBSF would be decreased in all muscles except the adductor . Similarly, sodium chloride and sodium tripolyphosphate brine has been shown to improve the instrumental tenderness of hot boned longissimus lumborum and semimembranosus muscles from cull cows ( Pivotto et al, 2014 ). The study by Hoffman (2006) found that enhancement significantly improved instrumental tenderness from 50.4 to 36.7 N in the longissimus and from 48.7 to 42.0 N in the semitendinosus .…”

Section: Post-harvest Strategiesmentioning

confidence: 99%

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Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Tuell¹,

Nondorf²,

Kim³

2022

Food Sci Anim Resour

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Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

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Section: Post-harvest Strategiesmentioning

confidence: 99%

Section: Post-harvest Strategiesmentioning

confidence: 99%

Section: Post-harvest Strategiesmentioning

confidence: 99%

Section: Post-harvest Strategiesmentioning

confidence: 99%

Section: Post-harvest Strategiesmentioning

confidence: 99%

See 3 more Smart Citations

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Tuell¹,

Nondorf²,

Kim³

2022

Food Sci Anim Resour

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Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle

2020

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The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

Lee

Kim

et al. 2018

Anim. Prod. Sci.

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This study was conducted to discover the differences in physicochemical and sensory qualities of beef from 4-year-old Hanwoo cows and 2-year-old Hanwoo steers after undergoing different meat aging methods. Additionally, the possibility of using 4-year-old cows as value-added aged meat was investigated. Loins from eight cows (average 51 months old) and eight steers (average 28 months old) of quality grade 2 were aged for 28 days using dry and wet aging. Analyses were conducted to evaluate meat quality, including moisture content, pH, cooking loss, shear force, nucleotides, free amino acids (FAA), and sensory evaluation. After 28 days of aging, the moisture and shear force for loins from steers and cows were reduced compared with those of non-aged meat (P < 0.05). Cooking loss was reduced by dry aging. Regardless of aging method and gender, aging decreased inosine-5ʹ-monophosphate content but increased FAA content (P < 0.05). Dry aging increased glutamic acid content in meat, and aging the meat of steer increased the content of aspartic acid and glutamic acid (P < 0.05). Before aging, sensory scores for juiciness, tenderness, flavour, and overall acceptance between cow and steer were significantly different (P < 0.05), but the differences disappeared after aging. Therefore, the quality of lower grade meat from 4-year-old cows is comparable to that of meat from 2-year-old steers after aging, regardless of the aging method used.

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Effects of hot boning and moisture enhancement on the eating quality of cull cow beef

Cited by 4 publications

References 60 publications

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle

The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

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