title: Technical note: The effect of carcass deboning technique on the meat quality of cattle.
abstract: The objective of this study was to evaluate the effects of the suspended carcass deboning technique on the meat attributes of electrically stimulated cattle ( = 10). A carcass deboning technique that removes the main bones without breakdown of the entire carcass was applied to suspended sides soon after slaughter. After 3 d of aging at 4°C, the shear force of the rectus femoris, longissimus lumborum, and supraspinatus muscles of the suspended carcass deboning technique was reduced by 27%, 29%, and 23% ( < 0.05), respectively. The carcass deboning technique increased the sarcomere length by 14%, 10%, and 16% ( < 0.05), and the myofibril fragmentation index was increased by 10%, 5%, and 13% ( < 0.05), respectively, for the same 3 muscles. There was no difference in the pH, color, or cooking loss between the treatment and the control ( > 0.05). The carcass deboning technique could be a viable approach to improve beef tenderness with a relatively short aging duration.
authors.forename: B
authors.initials: B
authors.lastname: Cui
authors.forename: Y
authors.initials: Y
authors.lastname: Zhang
authors.forename: F
authors.initials: F
authors.lastname: Wang
authors.forename: M A
authors.initials: MA
authors.lastname: Jamali
authors.forename: L
authors.initials: L
authors.lastname: Wei
authors.forename: Z
authors.initials: Z
authors.lastname: Peng
mesh_terms: D000375:Aging; D000818:Animals; D001842:Bone and Bones; D002417:Cattle / Q000502:physiology*; D003116:Color; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D009210:Myofibrils / Q000648:ultrastructure; D000069466:Red Meat / Q000592:standards*; D012518:Sarcomeres / Q000648:ultrastructure; D013997:Time Factors