Share

Hot boning and acid decontamination. A technology for developing countries? 1. Hot boning vs cold boning: microbiological and economic aspects.

Author(s) : MATHIEU A. M., HOOF J. van

Type of article: Article

Summary

Bacteria, yeast and mould counts were carried out. The differences before and after initial cooling (20 h) of forequarters and the increase of 2 to 4 log SPC/cm2 at the contacting areas between quarters are explained by the slow initial chilling rates in the small chilling rooms. The slow deboning rate and the high ambient temperature in the deboning rooms (about 25 deg C) result in an important meat temperature increase during the cold boning to about 20 deg C: the conventional procedure applied in Lubumbashi is therefore more a "semi-hot boning" process. As a consequence, it appears that the cold-boned beef has very high microbial loads. The boning time for cold boning and hot boning was similar and the weight losses during chilling are compensated for by an inferior meat yield in hot boning. From the study, it can be concluded that an accelerated boning system such as "hot-boning" might be an alternative to the conventional cold processing in developing countries.

Details

  • Original title: Hot boning and acid decontamination. A technology for developing countries? 1. Hot boning vs cold boning: microbiological and economic aspects.
  • Record ID : 1993-0305
  • Languages: English
  • Source: Fleischwirtschaft - vol. 72 - n. 3
  • Publication date: 1992/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing