Effects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum from Bos indicus Nelore steer.

@article{Neto2013EffectsOC,
  title={Effects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum from Bos indicus Nelore steer.},
  author={Manuel Pinto Neto and Nelson J Beraquet and Susana Cardoso},
  journal={Meat science},
  year={2013},
  volume={93 2},
  pages={201-6}
}
To study the effects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum (LL) of Nelore steers, sixteen left-carcass sides were electrically stimulated and the LL muscles were hot-boned and chilled at -20°C (HBVFC) or 0°C (HBO). Eight control left-carcass sides were cold-boned (AT). All muscles were vacuum-packaged and aged… CONTINUE READING