The Influence of Time and Temperature at Carcass Boning on Subprimal Temperature, pH, and Color Measurements of New Zealand Beef | Zendy

Jill Johnston | Zendy; R. D. Crownover | Zendy; A. J. Garmyn | Zendy; R. J. Rathmann | Zendy; B. C. Bernhard | Zendy; R. J. Polkinghorne | Zendy; M. F. Miller | Zendy

Open Access

The Influence of Time and Temperature at Carcass Boning on Subprimal Temperature, pH, and Color Measurements of New Zealand Beef

Author(s) -

Jill Johnston,

R. D. Crownover,

A. J. Garmyn,

R. J. Rathmann,

B. C. Bernhard,

R. J. Polkinghorne,

M. F. Miller

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2016.088

Subject(s) - longissimus thoracis , medius , loin , mathematics , colorimeter , zoology , food science , surgery , chemistry , medicine , biology , tenderness , physics , quantum mechanics

Thirty-two carcasses were selected for this study from a commercial abattoir in New Zealand. One side was hot boned (HB) where fabrication occurred within 90 min post mortem, while the other side was subjected to a traditional cold boning procedure (CB) where the carcasses were chilled overnight and fabricated 17 to 20 h post mortem. Five subprimals were collected from each side, including the strip loin, cube roll, tenderloin, rump, and topside. The subprimals were further fabricated leaving only the longissimus lumborum (LL), longissimus thoracis (LT), psoas major (PM), gluteus medius (GM), and semimembranosus (SM).

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