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

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

C.G. Jose, R.H. Jacob and G.E. Gardner
Meat Science, Vol.163, Article 108036
2020
DOI: https://doi.org/10.1016/j.meatsci.2019.108036
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Abstract

Hot boning (HB) is an economical processing technique often resulting in poorer meat quality and tenderness. This study tested a method of partial HB, where the short loin section was removed from the hot carcass and chilled, with the striploin remained in the skeletal system. Thirty six yearling Bos indicus steers carcasses were subjected to either low, high or no electrical stimulation and each side allocated to a cutting treatment of HB, partial HB and conventional (Achillies hung). Striploins were divided into 3 and aged for 5, 14 and 28 days. Warner Bratzler Shear force (WBSF) and sarcomere length were tested. Partial HB resulted in greater tenderization without aging compared to HB. However, optimized electrical stimulation was a requirement. Treatment did not influence sarcomere length. The study also tested the impact of Dry aging of HB striploins, which resulted in further increases in tenderness at 28 days of aging compared to wet aged product, reducing WBSF by 9 N.

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15 Times Cited - Web of Science

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Collaboration types
Domestic collaboration
Citation topics
3 Agriculture, Environment & Ecology
3.51 Dairy & Animal Sciences
3.51.206 Meat Quality
Web Of Science research areas
Food Science & Technology
ESI research areas
Agricultural Sciences
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