The Economics and Palatability Attributes of Hot‐boned Beef: A Review

Seideman, S. C.; Cross, H. R.

doi:10.1111/j.1745-4557.1982.tb00743.x

Cited by 8 publications

(4 citation statements)

References 40 publications

(60 reference statements)

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“…). Concerns center on reports of less tender meat associated with accelerated boning are well documented (Seidemen and Cross ) and are usually attributed to cold shortening. Locker and Hagyard () first observed cold shortening in the unrestrained muscle, noting pre‐rigor muscles could shorten by as much as 50% when exposed to temperatures around 0C.…”

Section: Introductionmentioning

confidence: 99%

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

Keenan

Hayes

Kenny

et al. 2015

Journal of Food Quality

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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.

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Section: Introductionmentioning

confidence: 99%

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

Keenan

Hayes

Kenny

et al. 2015

Journal of Food Quality

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“…However, in many countries, there is a limitation on the production of pre-rigor meat since it requires appropriate facilities that guarantee a continuous process of slaughter, sectioning, deboning, and processing before rigor mortis begins. In addition, because of the high temperature, microbial contamination, and higher microbe growth rate involved in this process compared to conventional ones, this process should be regulated [ 18 ]. Because salting and batter formulation has a higher impact on the microbial growth of meat products than deboning time, pre-rigor salting is an important process when use hot-boning technology [ 19 ].…”

Section: Alternative Processing Techniquesmentioning

confidence: 99%

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Kim

Yong

Jung

et al. 2021

Foods

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In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

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“…Beef produced from pasture-fed bulls and killed under standard conditions with no electrical stimulation in New Zealand, has an unacceptably high variability in pH and therefore tenderness (Devine 1994). In addition, in many commercial facilities bull carcasses are hot-boned, which can also increase the incidence of toughness (Seideman & Cross 1982). However, a large proportion of the bull beef produced in New Zealand is used for manufacturing purposes rather than for table cuts.…”

Section: Introductionmentioning

confidence: 99%

The effect of calcium chloride treatment on shear force and weight loss in gluteus medius and longissimus muscles from pasture fed bulls

Thomson

Dobbie

1997

New Zealand Journal of Agricultural Research

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Calcium chloride treatment may improve the quality and consistency of meat quality in hot-boned bull beef. The first study involved injecting 10% (w/w) of 0.3 M calcium chloride, water or 0.6 M sodium chloride into longissimus muscle 2 hours post slaughter. The effects of these treatments on the shear force after 24 and 48 hours storage at 15°C were determined. In the second study, the effect of injecting 0.4 M sodium chloride ( 10% w/w) 2 hours post slaughter or 0.2 M calcium chloride ( 10% w/w) 2, 24, or 48 hours post slaughter into rump cuts (M. gluteus medius) was investigated. Samples were cooled to 4°C over the first 24 hours and then placed in a -1°C chiller. Shear force was determined after 0, 1, 2, 3, 7, 8, 14, or 21 days at -1°C. Calcium chloride treatment pre-rigor increased weight loss during storage. Sodium chloride decreased shear force 24 hours post slaughter. Calcium chloride treatment pre-rigor increased, and post-rigor tended to decrease shear force in the meat samples.

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The Economics and Palatability Attributes of Hot‐boned Beef: A Review

Cited by 8 publications

References 40 publications

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

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

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

The effect of calcium chloride treatment on shear force and weight loss in gluteus medius and longissimus muscles from pasture fed bulls

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