Abstract
SummaryOne side from each of six beef carcasses was treated in a standard commercial fashion (control) whilst meat from the other sides was removed and packed either as joints or muscles within 3 hr after stunning (hot deboned). The eating quality of the meat was assessed by laboratory and consumer taste‐panels and the texture determined instrumentally. When the meat was held at 10°C until the development of rigor mortis, the ultimate eating quality was equal to that of the controls. Ageing enhanced the tenderness of hot deboned meat.
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