J. Anim Sci.
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J. Anim Sci. 1973. 36:484-487.
© 1973 American Society of Animal Science
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Characteristics of Hot Boned Bovine Muscle

C. L. Kastner, R. L. Henrickson and R. D. Morrison1

Oklahoma Agricultural Experiment Station, Stillwater 74074

Abstract

SIX Hereford steer carcasses were assigned to each of three holding periods (either 2-, 5- or 8-hr, postmortem). Each carcass was split and one side was "hot" boned into muscles and muscle systems after being held intact for the assigned holding period at 16 C. The corresponding sides were fabricated into the muscles and muscle systems after chilling for 48 hr. at 2 C ("cold" boned).

When the sides to be "hot" boned were held intact for 8 hr. postmortem, then fabricated, the "hot" boned steaks were equal or superior to those "cold" boned when the following parameters were compared: shrink (percent loss), shear force, color value notation, flavor, cooking loss, water-binding capacity, percent moisture and fat.

Footnotes

1 C. L. Kastner, Graduate Assistant; R. L. Henrickson, Professor of Animal Sciences; R. D, Morrison, Professor of Mathematics and Statistics, Oklahoma State University.

Journal Series paper No. 2387 approved by the Director of Oklahoma Agricultural Experiment Station. Supported in part by the Market quality Research Division, A.R.S., U.S.D.A., Cooperative Agreement. 12-14-100-10, 867 (51).




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[Abstract] [Full Text] [PDF]


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