Hostname: page-component-745bb68f8f-kw2vx Total loading time: 0 Render date: 2025-02-11T10:18:00.597Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of hot chining beef carcasses on tenderness of the eye muscle

Published online by Cambridge University Press:  24 November 2017

N.G. Gregory  and
P.J. Murray
N.G. Gregory
Affiliation:
Department of Meat Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
P.J. Murray
Affiliation:
c/o Department of Agriculture, Dundonald House, Upper Newtownards Road, Belfast BT4 3SB
Get access

Extract

If bovine spongiform encephalopathy were found to be transmitted vertically it might become necessary to remove the spinal cord intact from all beef carcasses. One way of achieving this would be to chine the carcass, thus avoiding contamination of the edible carcass with spinal cord during carcass splitting. In line with this possible development, this study examined whether hot chining would help to tenderise beef longissimus dorsi muscle through a tenderstretch effect. Ten beef animals were slaughtered, dressed and split in the conventional way. One side from each carcass was then chined at 50 min post slaughter and chilled overnight at 1 to 2°C.

Type
Carcass and Meat Quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1992 , March 1992 , pp. 186
Copyright
Copyright © The British Society of Animal Production 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)