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Boning
The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
R D Warner – 1st expert on this subject based on the ideXlab platform
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tenderness ageing rate and meat quality of pork m longissimus thoracis et lumborum after accelerated Boning
Meat Science, 2002Co-Authors: Melissa P Rees, Graham R Trout, R D WarnerAbstract:Abstract The impact of accelerated Boning on tenderness, ageing rate and meat quality of pork longissimus muscle was investigated. Accelerated Boning of eight Large White×Landrace pork carcasses at 30 min post-mortem followed by chilling at 0°C resulted in tougher pork with higher drip loss and a darker surface lightness relative to conventional Boning at 24 h post-mortem. The increased toughness was still observed at 4 days post-mortem, a time by which 80% of ageing generally had occurred as seen in experiment 2. The increased toughness could be attributed to cold shortening and a reduction in proteolysis.
Sanga Kang – 2nd expert on this subject based on the ideXlab platform
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bacterial community analysis using 16s rrna amplicon sequencing in the Boning room of australian beef export abattoirs
International Journal of Food Microbiology, 2020Co-Authors: Sanga Kang, Joshua T Ravensdale, Ranil Coorey, Gary A Dykes, Robert S BarlowAbstract:Abstract Microbial contamination associated with beef slaughter and Boning has been investigated using traditional culture dependent approaches. However, conventional counting methods have disadvantages of detecting only cultivable bacterial groups that may be a small subset of the true microbial population. This study investigated the microbiology in the Boning room of an integrated (abattoir A) and a fragmented (abattoir B) Australian beef export abattoirs using culture independent 16S rRNA gene amplicon sequencing coupled with total viable count (TVC). Transmission of microbial populations during processing of carcases onto beef trim was monitored and compared between the two abattoirs. The results showed that the abattoirs produced beef trim with a mean TVC of 2.64–2.70 log10 CFU/cm2. Initial counts of microbes on the chilled carcases entering the Boning room were
Melissa P Rees – 3rd expert on this subject based on the ideXlab platform
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tenderness ageing rate and meat quality of pork m longissimus thoracis et lumborum after accelerated Boning
Meat Science, 2002Co-Authors: Melissa P Rees, Graham R Trout, R D WarnerAbstract:Abstract The impact of accelerated Boning on tenderness, ageing rate and meat quality of pork longissimus muscle was investigated. Accelerated Boning of eight Large White×Landrace pork carcasses at 30 min post-mortem followed by chilling at 0°C resulted in tougher pork with higher drip loss and a darker surface lightness relative to conventional Boning at 24 h post-mortem. The increased toughness was still observed at 4 days post-mortem, a time by which 80% of ageing generally had occurred as seen in experiment 2. The increased toughness could be attributed to cold shortening and a reduction in proteolysis.