Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks |
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| Authors: | D L SEMAN W G MOODY J D FOX N GAY |
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| Affiliation: | Authors Moody, Fox and Gay are affiliated with the Food Science Section, Dept. of Animal Sciences, Univ. of Kentucky, Lexington, KY 40546–0215. Author Seman is affiliated with the Ministry of Agriculture and Fisheries, lnvermay Agricultural Research Center, Mosgiel, New Zealand. |
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| Abstract: | Steaks containing 0.01% BHA, 0.75% NaCl and 10% fat were fabricated from hot- and cold-boned sides of four U.S. Standard, seven U.S. Good and one U.S. Choice steer carcasses. Carcasses were electrically stimulated (550 volts, 2.2 amps) ca 37 min postmortem. One side from each carcass was boned 4 hr postmortem (HB) while the other was placed in a 5°C cooler and boned 96 hr postmortem (CB). Hot boned sides required 29% less time to bone and yielded more (P<0.01) restructurable meat, less (P<0.05) lean trim and a heavier boneless loin. Cold-boned steaks had higher (P<0.05) bonding strength than hot boned steaks. No differences were found in juiciness, tenderness, flavor desirability, amount of connective tissue or cooking loss due to boning time. Restructured steaks produced from HB sides had a lower breakeven cost than steaks from the CB side. This was attributed to the higher yield of restructurable meat and more expedient boning. |
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