Hot Boning Research Articles

Functional Properties of Pre‐rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams

ABSTRACTIn two experiments, the effects of processing shoulders and hams, pre‐rigor and post‐rigor, with and without polyphosphates, were compared. Pre‐rigor processing included hot boning of shoulder or ham muscles at approximately 30 min post mortem followed by injection of a deep‐chilled brine (−6°C) within the next 60 min. Except for the brine temperature, the processing procedures were similar for hot and cold processing. Both in shoulder and ham muscles hot and cold processing resulted in a product similar in cooking yield and sensory quality. The present study failed to substantiate that the superior water binding potential of pre‐rigor meat could compensate for the higher cooking loss when using phosphate‐free brines.

The effect of electrical stimulation, time of boning and high temperature conditioning on sensory quality traits of porcine Longissimus dorsi muscle

The effects of electrical stimulation (300 V, 1 A, 50 Hz, AC, 30 s) and high temperature conditioning (4h/15°C) on sensory quality traits of hot- and cold-boned, vacuum-packaged longissimus dorsi muscle of halothanenegative pigs were assessed at 12 days post mortem. Electrical stimulation accelerated the pH fall significantly, but had negligible effects on all quality traits measured, i.e. shear force, drip formation, fresh meat colour, cooking loss and degree of sarcoplasmic protein denaturation (p > 0·05). As compared with cold boning, hot boning significantly lowered drip losses (p < 0·05). Shear forces, which increased as a result of hot boning (p < 0·05), were reduced again through a 4 h/15°C conditioning period before chilling at 1 ±1°C. In addition, high temperature conditioning resulted in significantly lower drip losses (p < 0·05). It is suggested that prevention of cold-induced reduction of proteolytic enzyme activity is primarily responsible for both these findings.

Research Note: Effect of Electrical Stunning and Hot Boning on Broiler Breast Meat Characteristics

Studies were conducted to investigate the effects of electrical stunning and hot boning on selected characteristics of broiler breast muscle. Electrical stunning resulted in a significantly higher muscle pH up to 1 h postmortem after which no difference between stunned and nonstunned birds was noted. Electrical stunning also produced a significantly greater emulsification capacity but had no effect on sarcomere length, percentage moisture, water holding capacity, cook loss or percentage protein. Hot boning resulted in significantly shorter sarcomere lengths and increased meat toughness, but electrical stunning appeared to ameliorate these adverse effects. Hot boning also caused a significant decrease in percentage moisture and emulsification capacity.

Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in Frankfurters

Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5 or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended pork (preblends). Although hot-boned (HB) preblends had superior functionalities compared to conventionally boned (CB) preblends, HB and CB frankfurters showed similar processing characteristics. More myosin heavy chain (MHC) from the myofibrillar protein fraction and more actin (P<0.05) from the sarcoplasmic protein fraction were extracted from HB than CB preblends. Addition of salt (1.5 or 3.0%) or phosphate (0.5%) generally increased the extraction of MHC and actin from the myofibrillar protein fraction in both HB and CB preblends. Salt level could be reduced from 3.0 to 1.5% in frankfurters without any processing or storage difficulties, if phosphate (0.5%) was added. Some model system measurements may be used to predict relative processing yield of raw materials.

Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage

Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5 or 3.0%) and a phosphate mixture (0 or 0.5%) on microbial, TBA and pH values of preblended pork (preblends). In both HB (hot boned within 2 h postmortem) and CB (conventionally boned at 24 h postmortem) preblends, salt increased (P<0.05) TBA values and decreased (P<0.05) psychrotrophic counts, whereas phosphate increased (P<0.05) pH and decreased TBA values. Salt level could be reduced from 3.0 to 1.5% in preblends without any storage problems if phosphate (0.5%) was included. Phosphate (mixture pH 7.2) seemed to have little influence on microbial growth of preblends during cooler storage.

Technical note: Effect of hot and cold boning of spent hens on carcass components and functional properties of the frozen meat

Technical note: Effect of hot and cold boning of spent hens on carcass components and functional properties of the frozen meat

Tenderness and Physical Characteristics of Broiler Breast Fillets Harvested at Various Times from Post-Mortem Electrically Stimulated Carcasses

In three experiments, tenderness and various physical characteristics were determined for broiler breast fillets harvested after picking (hot boning), after chilling (chill boning), or after a 48-h aging period (aged boning) from high (240, 530, 820 V) or low (45 V) voltage electrically stimulated carcasses. Electrical stimulation was applied within 2 to 3 min post-mortem.Low voltage post-mortem electrical stimulation, regardless of tested duration, significantly decreased toughness of hot-boned breast meat. High voltage electrical stimulation, regardless of voltage or duration, had no significant effect on the tenderness or moisture content of hot-boned or aged-boned fillets. Stimulation significantly increased absorbance values and decreased pH at time of hot boning and chill boning but had no effect on these characteristics in aged-boned fillets. High voltage stimulation (820 V) significantly decreased shear values and increased sarcomere lengths of chill-boned breast fillets producing an acceptable level of tenderness. The data from the three experiments indicated that low voltage (45 V) electrical stimulation improved tenderness of hot-boned fillets; however, high voltage electrical stimulation (820 V) was required to produce a tenderizing response in chill-boned fillets. Tenderness response was more highly related to myofibrillar disruption and increased sarcomere length than to pH or ATP disappearance (absorbance ratio) and was of sufficient magnitude to alleviate toughness associated with chill-bone fillet products.

Color formation and retention in fresh beef (1987)

We conducted two studies in response to a severe problem with ground beef color encountered by beef fabricators and retailers. We concluded that: (1) Loss of muscle chemical-reducing capability upon grinding, with subsequent color deterioration, results from both the mechanical effect of grinding and incorporation of oxygen into the beef. (2) Flat, thin, surface muscles from beef carcasses retain more ability to bloom (turn bright red) if they are removed by hot boning or after a relatively short chill period.

Automatic plate freezer development

The advantages of the plate freezing method of meat processing are discussed. The process incorporates the techniques of electrical stimulation, hot boning and alternative packaging.

Effects of Electrical Stimulation, Hot‐Boning and Mixing vs Tumbling on the Physical and Chemical Properties of Beef Logs

ABSTRACTPaired sides of 20 steer carcasses were used to determine the effects of electrical stimulation (ES), hot‐boning (HB), and mixing vs tumbling on the physical and chemical properties of restructured beef logs. Proximate analysis data showed HB to increase water‐holding capacity and ash content over cold‐boning (CB). Electrical stimulation increased peak force (PF) values over nonstimulation (NS), but there was no difference in the distance to peak force (DPF) values or energy values, indicating a slight improvement in binding ability with ES. Electrical simulation and HB increased binding ability of the meat proteins. Results of this study suggest that tumbling should be used with HB and mixing should be used with CB to reduce moisture losses.

Effects of Beef Carcass Electrical Stimulation and Hot Boning on Display Color of Unfrozen Vacuum Packaged Steaks

ABSTRACTNinety‐six beef sides from 48 carcasses were used to determine effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), and hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM), vacuum packaged steaks. HB muscles frequently were visually brighter purplish‐red than other treatments. Compared to ESHB, ES LD was not different, but ES SM was duller purplish‐red in color. Reflectance indicators of reduced myoglobin and metmyoglobin were essentially the same across treatments in both muscles. Vacuum packaged fresh beef steaks from all treatments were acceptable in color at 0, 3, 7, and 14 days of display. Vacuum packaging appears suitable for steaks from any of these carcass treatments but is especially useful for steaks from hot boned cuts.

Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast

Ten lamb carcasses were used to evaluate the effects of hot-boning (HB), cooking, freezing and method of reheating upon cooking and palatability attributes of lamb roast. After slaughtering, the leg and loin were removed (30 min post-exsanguination) from the right side and cooked immediately (HB), while the left side was fabricated 5 d later (cold boned, CB) and cooked until the internal temperature reached 68°C. The roasts were frozen and stored for about 45 d. Roasts were thawed (2°C), and pre-cooked roasts were divided into similar portions and assigned to three reheating methods: (a) conventional electric oven (b) microwave oven and (c) a combination method where the first half of the cooking time was by conventional roasting and the second half by microwave oven. Results indicate HB roasts had higher (P<.05) cooking losses, thaw losses and reheating losses (3%) than CB roasts. HB leg roasts required less (P<.05) time to cook than CB, but no difference (P>.05) was found for the loin roasts. Conventional oven reheating resulted in higher thaw and reheating losses, and a longer reheating time than microwave reheating or the combination method. The shear values for HB muscles of the leg were lower, in most instances, than those for CB muscles of the leg. Panel tenderness scores indicated that pre-cooked, conventional reheated HB, semimembranosus (SM) and CB, SM, were more tender than the SM reheated with a microwave oven. All the precooked, reheated products were of acceptable palatability.

Computer‐Assisted Identification of Microflora on Hot‐Boned and Conventionally Processed Beef: Effect of Moderate and Slow Chilling Rate

Hot‐boned (HB) beef was chilled from ca. 32°C to 21°C within 6, 9, or 11.3 hr after fabrication and continuously chilled to 2°C. The counterparts were conventionally processed (CP) and were used as controls. The bacterial counts on HB beef were proportional to the time required to chill HB beef to 21°C. The number of significantly different phena between HB and corresponding CP beef paralleled the chilling rate. The slower chilling rate resulted in more different microbial profiles and encouraged more growth of lactic acid and saccharolytic bacteria than the faster rate. The microflora at the time of packaging subsequently affected the microflora after storage. The initial chilling rate significantly affected the number and the kinds of organisms that developed on the meat surface. Proper chilling of HB beef will provide a microbiologically safe product.

The Effect of Hot Boning Broiler Breast Meat Muscle on Postmortem pH Decline

A total of four experiments were conducted to determine the influence of hot boning, or prerigor excision of muscle, on the postmortem pH decline of broiler breast (Pectoralis major) meat. Broilers 7 to 9 weeks of age were randomly selected, killed, and paired trials were conducted using one breast half as a control and the other breast half as the test muscle. Muscle pH decline and temperature were monitored over time (for 24 hr) on 1) hot-boned (muscle excised prerigor), 2) severed (muscle cut at the humeral insertion but otherwise left intact on carcass), and 3) intact muscle left on the carcass (control). Results obtained indicate that both hot boning and severing of the breast muscle immediately postmortem resulted in a more gradual pH decline than in control muscles over a 24-hr period. The more gradual decline in the excised and severed muscle indicates a decrease in the rate of anaerobic glycolysis. These differences could not be attributed to differences in muscle temperature decline.

The Influence of Hot Boning Broiler Breast Muscle on pH Decline and Toughening

Studies were conducted to determine the relationship of the postmortem pH decline of hot-boned broiler breast muscle (Pectoralis major) to the increased toughness often associated with hot boning. A total of 68 broilers were New York dressed, and trials were conducted to compare breast halves either hot boned at 0, 15, 30, 60, 120, or 240 min postmortem with the other (control) half allowed to remain on the carcass for 24 hr prior to removal. The pH values were taken on each bird at time of kill, time of excision on the excised or hot-boned muscle, and after 24 hr on both halves. Following a 24-hr ice chill, each muscle half was cooked at 100 C for 20 min, allowed to cool, and muscle tenderness determined using an Instron equipped with an Allo-Kramer shear cell. Results indicated that as postmortem pH values decreased, muscle toughness decreased with increased holding time prior to excision. Decreases in muscle pH values tended to level off at 5.9 after 4 hr or before, as did shear values of about 4.5 to 5.5 kg force/g sample. Thus, it appears that without the application of an effective accessory tenderizing treatment, muscle should be held for at least 4 hr postmortem prior to hot boning to avoid the adverse toughening effects commonly associated with hot-boned broiler breast meat.

Effects of Salt Brine Chilling and Hot Boning on Tenderness of Canned Fowl Light Meat

Two trials were conducted to determine the effects of hot boning and 5% NaCl brine chilling on the tenderness of canned spent hen light meat. Pectoralis superficialis muscles were precooked in water (90 C) to 71 C prior to retort processing [250 C, 1.76 kg/cm2 (25 psi), 30 min] in chicken bouillon. Shear force values for hot boned samples were significantly higher than those for conventionally processed, water-chilled samples. However, the difference in these values was significantly reduced by salt brine chilling the hot-boned fillets for 4 hr in 5% NaCl ice slush. Tenderization of hot-boned fillets was attributed to increased water holding capacity of the meat, which in turn increased tenderness. Salt brine chilling had no significant effect on the shear values of conventionally processed spent hen meat. Analysis showed significantly higher moisture and chloride values for brine-chilled samples, whereas sodium content of the hot-boned, brine-chilled samples was significantly higher than that for other treatments.

Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks

ABSTRACTNinety‐six beef sides from 48 carcasses were used to determine the effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM) steaks packaged in polyvinylchloride film. LD from HB was mostly visually darker, had less oxymyoglobin, and more metmyoglobin than other treatments as was the SM, but SM had fewer differences between HB and ESHB. ES and ESHB muscles were visually similar, suggesting ES minimized the darkening effect of HB. Regardless of treatment, muscle color was acceptable at 0, 1, 3 and 5 days of display.

Restructured Beef Steaks from Hot-Boned and Cold-Boned Carcasses

Restructured steaks were manufactured from paired hot-boned (HB) and conventionally chilled beef (CB) rounds from carcasses that averaged USDA Good, yield grade 2. Salt (0.75%) was added to half of each HB and CB treatment during mixing. Panelists in triangle tests could not distinguish between HB and CB restructured products. Trained sensory panel scores confirmed triangle test results for flavor, texture and acceptability when restructured HB and CB steaks were compared. Panelists in triangle tests detected a difference (P < 0.01) between salted and unsalted restructured steaks. Trained panelists rated salted samples higher (P < 0.05) for flavor, texture, acceptability and cooking loss, but lower for discoloration.

Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks

ABSTRACTNinety‐six sides from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 hr and controls 48 hr postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5°C for the first 24 hr postmortem and freezing ES steaks at 24 hr versus 48 hr postmortem for the control possibly diluted the effectiveness of ES. However, ES did eliminate any toughening due to HB.

Effect of Hot Boning and Pre‐Rigor Pressurization of Beef on Factors of Economic Importance

ABSTRACTOne randomly selected side from each of ten beef carcasses was hot boned and subjected to hydrostatic pressurization (103.5 MNm−2) for 2 min; the corresponding control sides were cold boned at 48 hr. Twelve boneless wholesale beef cuts were removed from each side and evaluated for boning yields, purge loss, wholesale cut yields, and trimmed retail cut yields. No significant differences were found in yield of bone, fat, or lean trim between hot‐ and cold‐ boned sides, nor was there any difference in purge loss between the 12 control and pre‐rigor pressurized (PRP) boneless wholesale cuts (P &gt; 0.05). There was a higher (P &lt; 0.05) yield in total wholesale cuts with the hot‐boned PRP‐treated sides. Some noticable distortion occurred in three of the five major PRP‐treated boneless wholesale cuts processed into steaks, reducing their trimmed retail yield. Overall, there was no significant difference (P &gt; 0.05) in total trimmed retail yield between conventional (control) and hot‐boned PRP sides.