title: Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.
abstract: The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (P<0.09) were due to decreased hue, chroma and sarcomere length values in hot boned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (P<0.05) were due to decreased shear force and increased tenderness in conventionally chilled vs. hot boned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used.
authors.affiliation: Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1.
authors.forename: L M
authors.initials: LM
authors.lastname: Pivotto
authors.forename: C P
authors.initials: CP
authors.lastname: Campbell
authors.forename: K
authors.initials: K
authors.lastname: Swanson
authors.forename: I B
authors.initials: IB
authors.lastname: Mandell
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000378:metabolism; D001842:Bone and Bones / Q000378:metabolism; D002417:Cattle; D002951:Citrates / Q000378:metabolism; D003080:Cold Temperature; D003116:Color; D005260:Female; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D011122:Polyphosphates / Q000378:metabolism; D011180:Postmortem Changes; D000077559:Sodium Citrate; D013649:Taste
chemical_list: D002951:Citrates; D011122:Polyphosphates; C069207:calcium ascorbate; D000077559:Sodium Citrate; C005692:triphosphoric acid; D001205:Ascorbic Acid
keywords: Beef cows; CC; CITRUS; CM; CONT; CaASC; Calcium Ascorbate; Chilling method; Citrus Juices; Conventionally chilled; HB; Hot boned; Hot boning; LL; Longissimus lumborum; ME; MET; Moisture enhancement; Moisture enhancement treatments; Na/STP; NaCIT; Palatability attributes; SM; Semimembranosus; Shear force; Sodium Citrate; Sodium Tripolyphosphate/salt; Tenderness; control