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Effect of Hot Boning and Pre-Rigor Pressurization of Beef on Factors of Economic Importance
Oregon State University Agricultural Experiment Station Technical Paper No. 5869. This work was supported in part by a grant from the Department of Energy, DE-FG01-80CS15013.
The authors gratefully acknowledge the general assistance of Mrs. J. Pietz during this experiment and thank Dr. K. Rowe and S. Clark for their help in the statistical treatment of the results.
ABSTRACT
One 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 > 0.05). There was a higher (P < 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 > 0.05) in total trimmed retail yield between conventional (control) and hot-boned PRP sides.