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FURTHER EVALUATION OF CONVENTIONAL AND HOT‐BONED BOVINE LONGISSIMUS DORSI MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS
Author(s) -
KASTNER C. L.,
SULLIVAN O. P.,
YAZ M. A,
RUSSELL T. S.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01110.x
Subject(s) - longissimus dorsi , tenderness , sarcomere , myofibril , conditioning , longissimus , anatomy , chemistry , muscle fibre , zoology , biology , skeletal muscle , endocrinology , biochemistry , mathematics , myocyte , statistics
The objective of this study was to evaluate the tenderness of bovine longissimus dorsi muscles conditioned in the intact half at 16°C and excised at 6, 8 or 10 hr postmortem (hot boning) as compared to the same muscles chilled at 2°C and excised at 48 hr postmortem (cold boning). Fifteen choice and good grade heifers were utilized in this study. When each postmortem holding period was evaluated, statistically nonsignificant differences (P > 0.10) were observed between hot‐and cold‐boning means for shear force, myofibrillar protein extractability and sarcomere length. A statistically significant difference (P < 0.10) between hot‐ and cold‐boning fiber diameter means was observed at the 6‐hr holding period. Fiber kinkiness means for the hot‐and cold‐boning treatments were also statistically different at the 6‐ (P < 0.01) and 8‐hr (P < 0.10) holding periods. These data indicate that conditioning intact halves at 16°C and excising bovine longissimus dorsi muscles at 8 hr postmortem can yield a product of acceptable tenderness. The authors recommend the 8‐hr holding period as a precautionary measure realizing that the 6‐hr holding period did not give greatly different results.