Characteristics of hot boned bovine muscle

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Show simple item record Kastner, Curtis L. Henrickson, R.L. Morrison, R.D. 2008-06-02T18:44:52Z 2008-06-02T18:44:52Z 2008-06-02T18:44:52Z
dc.description.abstract Six Hereford steer carcasses were assigned tDto each of three holding periods (either 2-, 5- or 8-hr. postmortem). Each carcass was split and one side was "hot" boned into muscles and muscle systems after being held intact for the assigned holding period at 16 C. The corresponding sides were fabricated into the muscles and muscle systems after chilling for 48 hr. at 2 C ("cold" boned). When the sides to be "hot" boned were held intact for 8 hr. postmortem, then fabricated, the "hot" boned steaks were equal or superior to those "cold" boned when the following parameters were compared: shrink (percent loss), shear force, color value notation, flavor, cooking loss, water-binding capacity, percent moisture and fat. en
dc.publisher American Society of Animal Science en_US
dc.subject Food science en
dc.subject Bovine en
dc.subject Muscle en
dc.title Characteristics of hot boned bovine muscle en
dc.type Article (publisher version) en 1973 en_US
dc.citation.epage 487 en_US
dc.citation.issn 0021-8812 en_US
dc.citation.issue 3 en_US
dc.citation.jtitle Journal of animal science en_US
dc.citation.spage 484 en_US
dc.citation.volume 36 en_US
dc.contributor.authoreid ckastner en_US

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