Effects of hot boning and moisture enhancement on the eating quality of cull cow beef |
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| Authors: | L.M. Pivotto C.P. Campbell K. Swanson I.B. Mandell |
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| Affiliation: | 1. Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1;2. Department of Animal Sciences, North Dakota State University, Fargo, ND 58108, USA |
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| 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. |
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| Keywords: | CM, Chilling method ME, Moisture enhancement HB, Hot boned CC, Conventionally chilled SM, Semimembranosus LL, Longissimus lumborum MET, Moisture enhancement treatments CONT, control CITRUS, Citrus Juices NaCIT, Sodium Citrate CaASC, Calcium Ascorbate Na/STP, Sodium Tripolyphosphate/salt |
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