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PRERIGOR VERSUS CHILLED BONING OF BEEF CARCASS. SIDES ON THE RAIL: MEASUREMENT OF TIME, EFFORT, YIELD AND SPACE REQUIREMENTS.

Author(s) : BRASINGTON C. F., STIFFLER D. M., STERMER R. A.

Type of article: Article

Summary

A TIME STUDY OF ON-THE-RAIL BONING OF PRERIGOR < HOT > AND CHILLED SIDES SHOWED THAT CHILLED SIDES REQUIRED 30% MORE TIME TO PROCESS. THE YIELD OF BONELESS MEAT WAS 0.51% GREATER WHEN REMOVED HOT THAN THE BONELESS MEAT REMOVED AFTER 24 H IN A 273 K (0 DEG C) COOLER. THE SHRINK LOSS FOR CHILLED-BONED SIDES WAS 2.19% DURING OVERNIGHT STORAGE IN THE CHILL COOLER AND 0. 27% CUTTING LOSS. IT IS SUGGESTED THAT HOT BONED MEAT BE RAPIDLY CHILLED TO BELOW 281 K (8 DEG C) TO MAINTAIN THE MICROBIOLOGICAL INTEGRITY.

Details

  • Original title: PRERIGOR VERSUS CHILLED BONING OF BEEF CARCASS. SIDES ON THE RAIL: MEASUREMENT OF TIME, EFFORT, YIELD AND SPACE REQUIREMENTS.
  • Record ID : 1987-0162
  • Languages: English
  • Source: Journal of Food Protection - vol. 49 - n. 3
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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