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THE COMBINED EFFECTS OF SKINNING AND HOT BONING ON MEAT QUALITY.

Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.

Type of article: Article

Summary

OF 16 HALOTHANE-NEGATIVE LARGE WHITE/DUTCH LANDRACE CROSS-BRED PIGS, 8 PIGS WERE SKINNED AND 8 PIGS WERE CONVENTIONALLY SCALDED AND DEHAIRED. AFTER SPLITTING THE CARCASS, AT ABOUT 20 MIN POSTMORTEM, SIDES WERE EITHER HOT BONED IMMEDIATELY, OR COLD BONED AT 22 H POSTMORTEM. AFTER BONING THE MEAT WAS VACUUM PACKAGED, CHILLED AND STORED AT 273 K (0 DEG C) MORE OR LESS 1 K FOR 13 DAYS, WHEREAFTER MEAT QUALITY CHARACTERISTICS WERE ASSESSED. THE METHOD OF DEHAIRING DID NOT AFFECT THE POSTMORTEM PH/TEMPERATURE PROFILE. HOT BONING RESULTED IN A SLIGHT IMPROVEMENT IN THE WATER-HOLDING CAPACITY OF THE LOIN AND HAM. THE MICROBIAL LOAD OF SHOULDERS AND BELLIES DID NOT CONCLUSIVELY INDICATE AN ADVANTAGE OF SKINNING OVER SCALIN. EFFECTS OF TIME OF BONING ON SURFACE CONTAMINATION WERE INCONSISTENT. AFTER STORAGE, MICROBIAL LOADS OF THE HOT AND COLD BONED SHOULDERS AND BELLIES WERE SIMILAR.

Details

  • Original title: THE COMBINED EFFECTS OF SKINNING AND HOT BONING ON MEAT QUALITY.
  • Record ID : 1992-0216
  • Languages: German
  • Source: Fleischwirtschaft - vol. 71 - n. 3
  • Publication date: 1991/03
  • Document available for consultation in the library of the IIR headquarters only.

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