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.
