Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter ( M . biceps femoris ) and Forequarter ( M . pectoralis profundus ) Muscles

Eating quality, processing and storage attributes were examined in hot‐ and cold‐boned beef (90 min and 24 h postmortem, respectively) post from two muscles ( M . biceps femoris [ BF ] and M . pectoralis profundus [ PP ]) injected with curing brines at conventionally chilled (2–4C) and elevated temperature (15–17C) curing brines, stored over 21 days (4C). The pH /temperature profiles showed all hot‐boned experimental treatments were outside of the reported ranges for the occurrence of cold or heat shortening. Hot‐boned beef did not exhibit any significant added or reduced functionality compared to conventionally‐boned beef i.e., cook loss and final yield unaffected in BF and PP muscles. Cold‐boned BF products were harder ( P  < 0.05) than hot‐boned; however, this was not supported by sensory analysis. Samples prepared with elevated brine temperatures had a detrimental effect on the sensory characteristics of PP hams. Principal component and hierarchical cluster analyses ( PCA and HCA , respectively) were used to better visualize the underlying structure between the quality measurements and samples, showing gradual product deterioration over storage. Although the combination of hot boning and higher brine temperature led to expected higher bacterial numbers, microbial stability of the product was maintained after 21 days. Practical Applications Commercial demands for reduced energy usage and chill requirements were the primary factors for the development of hot boning. Hot‐boned meat also has the advantage of being in a pre‐rigor state which is known for its improved functional qualities. While it is practiced in some countries, predominantly A ustralia and N ew Z ealand, it still remains underdeveloped in some territories, such as I reland. Concerns over its widespread adoption center on: (1) training costs; (2) improved hygiene standards; and (3) increased risk of toughness due to the contraction of some muscles when they are removed from skeletal restraint. However, it is estimated that a reduction in chill space requirements could be as much as 50%, resulting in cumulative savings in refrigeration energy, capital costs and quicker plant turnover. The outcomes of this work were to develop products using techniques that would be a huge economic benefit to the meat industry.