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Eating quality of hot deboned beef
Author(s) -
DRANSFIELD E.,
BROWN A. J.,
RHODES D. N.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00738.x
Subject(s) - tenderness , rigor mortis , food science , stunning , taste , medicine , biology , anatomy , ischemia , cardiology
Summary One side from each of six beef carcasses was treated in a standard commercial fashion (control) whilst meat from the other sides was removed and packed either as joints or muscles within 3 hr after stunning (hot deboned). The eating quality of the meat was assessed by laboratory and consumer taste‐panels and the texture determined instrumentally. When the meat was held at 10°C until the development of rigor mortis, the ultimate eating quality was equal to that of the controls. Ageing enhanced the tenderness of hot deboned meat.