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HOT-BONING.

DESOSSAGE A CHAUD.

Type of article: Article

Summary

THE INSTITUTE TECHNIQUE BOVIN (I.T.E.B.), IN FRANCE, DEVELOPED A HOT-BONING PROCESS REDUCING BONING TIMES BY ABOUT ONE QUARTER COMPARED TO THE CONVENTIONAL COLD-BONING, AS SHOWN IN A TABLE, COMPARING THE TWO PROCESSES. A SCHEMATIC DIAGRAM DIFFERENTIATES THE CUTTING STAGES OF A BEEF SIDE FOR HOT-BONING. WHILE THIS PROCESS DOES NOT PROVIDE EITHER AS GOOD A SEPARATION OF BONES AND MUSCLES OR AS GOOD TRIMMING AS THE CONVENTIONAL PROCESS, IT REDUCES MASS LOSSES DUE TO EVAPORATION (BY ABOUT 0.7%) AND PRINCIPALLY DRIP LOSSES, WHEN STORING VACUUMPACKED BONED MEAT CUTS, WHICH, ON THE WHOLE, REPRESENTS ABOUT 1.5% INCREASE IN THE AMOUNT OF MARKETED MEAT.WARM-BONING SEEMS TO INCREASE MEAT TOUGHNESS (MUSCLES SHRINKING PRIOR TO (RIGOR MORTIS) ; IN ORDER TO PREVENT THIS, PRESTORING AT 283 K (10 DEG C) IS RECOMMENDED, BUT IT SHOULD NOT EXCEED 24 -HR PRIOR TO THE INTRODUCTION INTO THE STORE AT 273-275 K (0-2 DEG C) IN ORDER TO LIMIT CARCASSES AFTER ELECTRIC STIMULATION, IN ORDER TO IMPROVE TENDERNESS, IS DISCUSSED. G.G.

Details

  • Original title: DESOSSAGE A CHAUD.
  • Record ID : 1981-1227
  • Languages: French
  • Source: Filière Viande - n. 26
  • Publication date: 1980/10
  • Document available for consultation in the library of the IIR headquarters only.

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