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PROCESSING SYSTEMS FOR HOT- AND COLD-BONED PRIMALS FROM MATURE COW CARCASSES.

Author(s) : BERRY B. W., CROSS H. R.

Type of article: Article

Summary

THE LONGISSIMUS AND SEMIMEMBRANOSUS MUSCLES WERE REMOVED FROM ONE SIDE OF 24 MATURE, LOW QUALITY COW CARCASSES WITHIN 3 HR OF SLAUGHTER, WHILE THESE MUSCLES WERE REMOVED FROM THE OPPOSITE SIDE 24 HR LATER FOLLOWING CHILLING AT 276 K (3 DEG C). MUSCLES FROM BOTH SIDES WERE ALLOCATED TO FOUR PROCESSING SYSTEMS, WHICH INCLUDED VARIOUS COMBINATIONS OF IMMEDIATE FREEZING, AGING, BLADE TENDERIZATION, VACUUM PACKAGING, FILM WRAPPING AND ENZYME APPLICATION. HOT BONING RESULTED IN DECREASED TENDERNESS WHEN BRAISED. AGING OF FILM-WRAPPED CUTS FOR 7 DAYS AND VACUUM PACKAGED CUTS FOR 14 DAYS PRIOR TO FREEZING PRODUCED THE GREATEST IMPROVEMENTS IN TENDERNESS.

Details

  • Original title: PROCESSING SYSTEMS FOR HOT- AND COLD-BONED PRIMALS FROM MATURE COW CARCASSES.
  • Record ID : 1983-1360
  • Languages: English
  • Publication date: 1982/05
  • Source: Source: J. Food Sci.
    vol. 47; n. 3; 875-879; 6 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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