Journal article
Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle
Meat Science, Vol.163, Article 108036
2020
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.
Details
- Title
- Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle
- Authors/Creators
- C.G. Jose (Author/Creator) - Murdoch UniversityR.H. Jacob (Author/Creator) - Department of Primary Industries and Regional DevelopmentG.E. Gardner (Author/Creator) - Murdoch University
- Publication Details
- Meat Science, Vol.163, Article 108036
- Publisher
- Elsevier BV
- Identifiers
- 991005541496807891
- Copyright
- © 2020 Elsevier Ltd.
- Murdoch Affiliation
- College of Science, Health, Engineering and Education
- Language
- English
- Resource Type
- Journal article
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InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- 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