Abstract
ABSTRACTMeasurements relating to appearance, bacterial populations, tenderness, and flavor were made on samples of longissmus dorsi muscle from matched hot boned and conventionally chilled halves of beef during 20 days of storage. Slower bacterial growth, higher tyrosine values, darker color, and higher creatine content were observed in hot boned meat than conventionally chilled meat throughout the storage period. Muscle fragmentation in hot boned meat increased during storage. Initially, hot boned meat had lower muscle fragmentation than did conventionally chilled meat, but by the end of storage the muscle fragmentations were approximately equal for both treatments. Creatinine and pH were approximately equal for both treatments.
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