| Hot boning is an economically potential process of beef production. But there still are many problems for promotion of hot boning. In order to solve problems, the following three studies were conducted.1) The total bacteria and coliform in10processes of hot boning was analyzed. And the key processes were improved. While the improvement was also assessed.2) the chemical composition, meat quality, texture profile analysis, sensory characteristics and volatile compounds of the cold-and hot-boned beef from the same abattoir were determined to investigate the effect of cold-and hot-boning on meat quality.3) The quality of hot-boned beef with electrical stimulation, proteinase and injection was determined. The effect of improvement on quality of hot-boned beef was investigated. The results are as follows:(1)Evisceration, carcass washing, boning and tenderization had significant impact on total bacteria and coliform on the surface of hot-boned beef. Carcass washing decreased the microbial residues, while the others increased the microbial residues.(2)Total bacteria and coliform on the surface of hot-boned beef was significantly decreased by the improvement of evisceration, carcass washing, boning and tenderization with the range from17%to35%.(3)There was no significant difference in chemical composition between hot boned and cold boned beef(P>0.05).(4)The shear force of hot-boned beef was significantly higher than cold boned beef, corresponding with shorter sarcomere length. Compared to cold boning, hot boning significantly raised lightness L*of beef (P<0.05), and had no significant effect on redness a*and yellowness b*. While both cold-and hot-boning did not influence the water holding capacity and pH.(5) There were significantly higher hardness, gumminess and chewiness in hot-boned beef (P<0.05) in texture profile analysis.(6)In sensory attributes, there was no difference in juiciness and flavour between cold-and hot-boned beef, with lower tenderness in hot-boned beef. (7) While hot boning significantly increased volatile compounds associated with lipid oxidation which included hexanal, heptanal,1-octen-3-ol,2-pentylfuran.(8) Electrical stimulation significantly delayed L*decline and accelerated pH decline within postmortem72h, but had no significant effect on ultimate pH and L*. While electrical stimulation significantly reduced the initial glycogen content and accelerated the decline of glycogen content within postmortem12h. And electrical stimulation significantly inhibited increasing drip loss, with acceleration of decline of shear force and ascent of MFI.(9) The MFI of hot-boned beef was significantly increased through treatment of proteinase. And tenderization was significantly accelerated by treatment of proteinase.(10) The MFI of hot-boned beef was significantly increased through treatment of injection. And tenderization was significantly accelerated by treatment of injection. In sum, it is believed that hot boning microbially and qualitatively meets the requirements of application through the improvement of process. Hot boning could be promoted in the beef industry. However, hot boning also could propel industry development as demonstrational technology... |
