The Experts below are selected from a list of 174 Experts worldwide ranked by ideXlab platform

J P Kerry - One of the best experts on this subject based on the ideXlab platform.

  • comparison of Hot versus cold Boning of beef carcasses on bacterial growth and the risk of blown pack spoilage
    Meat Science, 2017
    Co-Authors: J P Kerry, Rachael Reid, Seamus Fanning, Paul Whyte, Declan Bolton
    Abstract:

    Abstract Primals were prepared from beef Longissimus thoracis et lumborum (LTL), psoas major (PM), quadriceps femoris (QF) and semitendinosus (S) muscles from cold and Hot boned carcasses, vacuum-packaged and stored for 42 or 100 days at 2 °C and 7 °C. Storage temperature, carcass or primal surface temperature, pH and a w were monitored. Samples were taken periodically and tested for total viable count mesophilic (TVCm), TVC psychrophilic (TVCp), total Enterobacteriaceae count (TEC), presumptive Pseudomonas spp., lactic acid bacteria (LAB), Clostridium spp. and BrocHothrix thermosphacta . A fifth muscle, biceps femoris (BF), was used to examine the impact of Hot Boning on blown pack spoilage (BPS). Primal counts increased to 6–7 log 10  cfu cm − 2 after 6 weeks. Significantly ( P Pseudomonas spp. and Br. thermosphacta counts were observed on cold versus Hot boned primals. In contrast, significantly ( P Clostridium spp. concentrations were obtained on Hot boned beef. Moreover, BPS pack distension/bursting occurred considerably sooner in Hot boned product.

  • effect of Hot Boning and elevated brine temperature on the processing storage and eating quality of cured beef hindquarter m biceps femoris and forequarter m pectoralis profundus muscles
    Journal of Food Quality, 2016
    Co-Authors: Derek F Keenan, J E Hayes, T A Kenny, J P Kerry
    Abstract:

    Eating quality, processing and storage attributes were examined in Hot- and cold-boned beef (90 min and 24 h postmortem, respectively) post from two muscles (M. biceps femoris [BF] and M. pectoralis profundus [PP]) injected with curing brines at conventionally chilled (2–4C) and elevated temperature (15–17C) curing brines, stored over 21 days (4C). The pH/temperature profiles showed all Hot-boned experimental treatments were outside of the reported ranges for the occurrence of cold or heat shortening. Hot-boned beef did not exhibit any significant added or reduced functionality compared to conventionally-boned beef i.e., cook loss and final yield unaffected in BF and PP muscles. Cold-boned BF products were harder (P < 0.05) than Hot-boned; however, this was not supported by sensory analysis. Samples prepared with elevated brine temperatures had a detrimental effect on the sensory characteristics of PP hams. Principal component and hierarchical cluster analyses (PCA and HCA, respectively) were used to better visualize the underlying structure between the quality measurements and samples, showing gradual product deterioration over storage. Although the combination of Hot Boning and higher brine temperature led to expected higher bacterial numbers, microbial stability of the product was maintained after 21 days. Practical Applications Commercial demands for reduced energy usage and chill requirements were the primary factors for the development of Hot Boning. Hot-boned meat also has the advantage of being in a pre-rigor state which is known for its improved functional qualities. While it is practiced in some countries, predominantly Australia and New Zealand, it still remains underdeveloped in some territories, such as Ireland. Concerns over its widespread adoption center on: (1) training costs; (2) improved hygiene standards; and (3) increased risk of toughness due to the contraction of some muscles when they are removed from skeletal restraint. However, it is estimated that a reduction in chill space requirements could be as much as 50%, resulting in cumulative savings in refrigeration energy, capital costs and quicker plant turnover. The outcomes of this work were to develop products using techniques that would be a huge economic benefit to the meat industry.

  • the effect of Hot Boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles
    Meat Science, 2010
    Co-Authors: Derek F Keenan, E M Desmond, J E Hayes, T A Kenny, J P Kerry
    Abstract:

    Abstract The functionality of pre-rigor beef was investigated in terms of the effects of phosphate reduction and curing of Hot-boned meat on the processing and sensory properties of relatively low-value muscles, M. infraspinatus (IS) and M. pectoralis profundus (PP), from the forequarter. Muscles were excised within 90 min post-mortem (HB) or, from chilled carcasses, 24 h post-mortem (CB), and were injected to 115% of green weight with brine containing phosphate and were vacuum tumbled continuously for 2 h. Hot-Boning gave lower total yield of cooked meat for both muscles. Hot-boned PP joints had slightly higher (P

Songshan Zhang - One of the best experts on this subject based on the ideXlab platform.

Donald H Kropf - One of the best experts on this subject based on the ideXlab platform.

  • effects of electrical stimulation Hot Boning and chilling on bull semimembranosus muscle
    Journal of Food Science, 2006
    Co-Authors: S D Shivas, Curtis L Kastner, Michael E Dikeman, Melvin C Hunt, Donald H Kropf
    Abstract:

    Taste panel, Warner-Bratzler shear force (WBS) and cooking loss characteristics of semimembranosus (SM) muscles from thirty electrically stimulated and Hot-boned (ESHB) or control young bull sides were evaluated. At 2 hr postmortem, muscles were excised from electrically stimulated sides and chilled in a tray or in a cardboard box. All control sides and ESHB muscles were chilled at 5–7°C until 24 hr postmortem; then 2–4°C for 24 hr. At 48 hr postmortem, steaks were cut, vacuum packaged and aged (2–4°C) for 4 days. Beef flavor was more intense for control steaks than for steaks from either ESHB chilling treatment. No other differences were noted.

  • beef quadriceps Hot Boning and modified atmosphere packaging influence properties of injection enhanced beef round muscles
    Journal of Animal Science, 2005
    Co-Authors: M Seyfert, Melvin C Hunt, Donald H Kropf, R A Mancini, K A Hachmeister, John A Unruh, Thomas M Loughin
    Abstract:

    Two experiments were conducted to examine the effects of Hot Boning, modified atmosphere packaging, and injection enhancement on the oxidative and sensory properties of beef round muscles. The beef knuckle (quadriceps muscles) was partially Hot boned within 1.5 h postmortem from one randomly selected side of each beef carcass (n = 14), whereas the quadriceps on the opposite side remained intact throughout a 48-h chilling period. At 5 d postmortem, biceps femoris, semimembranosus, vastus lateralis, and rectus femoris muscles from both Hot- and cold-boned sides were injected with an enhancement solution consisting of water, salt, phosphate, and natural flavorings (rosemary) at either 6 (Exp. 1) or 10% (Exp. 2) of fresh muscle weight. Enhanced muscles were then processed into 2.54-cm-thick steaks, which were allotted randomly to high-oxygen (HiOx; 80% O 2 :20% CO 2 ) or ultra-low oxygen (LoOx; 80% N 2 :20% CO 2 ) modified atmosphere packaging. Regardless of Hot Boning or enhancement, steaks packaged in LoOx had lower thiobarbituric acid-reactive substances values (P < 0.05), more beef flavor intensity (P < 0.05), fewer off flavors (P < 0.05), and were more tender (P < 0.05) than steaks packaged in HiOx. Hot Boning the knuckle had no effect on oxidative (P ≥ 0.99) and sensory properties (P ≥ 0.85). Increasing the level of injection enhancement from 6 to 10% introduced more rosemary and phosphate into the muscles, thereby decreasing the extent of oxidation, but also imparting a nontypical beef flavor. Packaging in LoOx atmosphere offered the optimal result of decreased oxidation and improved tenderness, without detriment to flavor. Injection enhancement (both 6 and 10%) created off-flavors attributable to the enhancement solution; however, the 10% injection seemed to offer more resistance to lipid oxidation.

  • Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles ☆
    Meat Science, 2004
    Co-Authors: M Seyfert, Melvin C Hunt, Donald H Kropf, R A Mancini, K A Hachmeister, John A Unruh
    Abstract:

    Beef knuckles were partially Hot-boned within 1.5 h postmortem. Biceps femoris (BF), semimembranosus (SM), vastus lateralis (VL), and rectus femoris (RF) muscles were injection enhanced at 6% (experiment 1) or 10% (experiment 2) of non-injected weight and packaged in a high- (HiOx; 80% oxygen and 20% carbon dioxide) or ultra-low oxygen (LoOx; 80% nitrogen and 20% carbon dioxide) modified atmosphere. Hot Boning accelerated chilling in all beef round muscles investigated. This resulted in a darker initial beef colour and darker visual colour during display for the BF, RF, and VL, as well as more uniform BF and knuckle steak colour. RF and VL, in experiments 1 and 2, respectively, had the most improved colour and colour stability. Steaks in HiOx MAP had longer colour life in display than steaks that had been in LoOx. Partially removing the beef knuckle early postmortem is a practical process that will improve colour and colour stability of beef round muscles.

L L Gibson - One of the best experts on this subject based on the ideXlab platform.

  • Hot Boning elevated temperature conditioning and vacuum packaged aging influences on lamb cooking losses and palatability
    Journal of Food Science, 1997
    Co-Authors: L E Jeremiah, A K W Tong, L L Gibson
    Abstract:

    Wether lambs (64) were utilized to examine the effects of Hot-Boning (HB), elevated temperature conditioning (ETC) and vacuum packaged aging (VPS) on the cooking properties and palatability attributes of racks. Samples were HB at approximately 45 min post-mortem and ETC for 0, 2, 4, or 6 hr at 32 degrees C. Following ETC, samples were VPS for 6, 13, 27, or 41 days at 1 +/- 2 degrees C. Wholesale racks could be HB at 45 min without influencing cooking losses or palatability attributes (P>0.05). VPS, however, improved initial and overall tenderness and reduced the amount of perceptible connective tissue, but increased total cooking losses, reduced juiciness, and intensified flavor (P<0.05).

  • Hot‐Boning, Elevated Temperature Conditioning, and Vacuum Packaged Aging Influences on Lamb Cooking Losses and Palatability
    Journal of Food Science, 1997
    Co-Authors: L E Jeremiah, A K W Tong, L L Gibson
    Abstract:

    Wether lambs (64) were utilized to examine the effects of Hot-Boning (HB), elevated temperature conditioning (ETC) and vacuum packaged aging (VPS) on the cooking properties and palatability attributes of racks. Samples were HB at approximately 45 min post-mortem and ETC for 0, 2, 4, or 6 hr at 32 degrees C. Following ETC, samples were VPS for 6, 13, 27, or 41 days at 1 +/- 2 degrees C. Wholesale racks could be HB at 45 min without influencing cooking losses or palatability attributes (P>0.05). VPS, however, improved initial and overall tenderness and reduced the amount of perceptible connective tissue, but increased total cooking losses, reduced juiciness, and intensified flavor (P

  • Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance
    Food Research International, 1997
    Co-Authors: L E Jeremiah, A K W Tong, L L Gibson
    Abstract:

    Abstract A total of 335 lambs 12 to 15 months of age with slaughter weights between 59 and 77 kg were utilized to evaluate the effects of Hot-processing alone or in combination with elevated temperature conditioning on the cooking properties and consumer acceptance of cuts. Composite findings confirm the detrimental effects of Hot-processing on tenderness, but indicate conditioning of boneless, vacuum packaged cuts for six hours at 320 °C is effective in at least partially offsetting these detrimental effects without significantly influencing other cooking or palatability attributes. It should be noted, however, neither Hot Boning alone or in combination with elevated temperature conditioning produced meaningful effects on acceptance based upon palatability traits, when assessed by consumers.

Frans J. M. Smulders - One of the best experts on this subject based on the ideXlab platform.

  • Survival of pathogenic bacteria on pork loins as influenced by Hot processing and packaging
    Journal of Food Protection, 1993
    Co-Authors: Riëtte L. J. M. Van Laack, Frans J. M. Smulders, Jennifer L. Johnson, Carol J. N. M. Van Der Palen, J. M. A. Snijders
    Abstract:

    The impact of Hot and cold processing on the survival and/or growth of Salmonella, Listeria monocytogenes, pathogenic Yersinia enterocolitica, Aeromonas hydrophila, and Campylobacter spp. On inoculated pork loins was studied. Loin pieces were inoculated with pathogen-containing feces, then vacuum packaged directly after Hot Boning (Hot packaging), vacuum packaged after chilling for 1 d, or left unpackaged. Pathogen numbers were assayed after storage at 1 + 1°C for 0, 1, 2, 5, and 9 d. Campylobacter numbers decreased during the storage period, but the organisms could still be recovered after 9 d storage. A lower Campylobacter survival rate was observed on unpackaged pork loin pieces. The other pathogens were less affected by packaging treatment. Numbers of L. monocytogenes increased by approximately 1-log10 CFU/cm2. Survival and growth of A. hydrophila during refrigerated storage varied between trials. In Experiment 1, numbers increased by ca. 2-log10 CFU/cm2, while levels were stable or decreased slightly...

  • Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and Hot Boning.
    Meat Science, 1990
    Co-Authors: Riëtte L. J. M. Van Laack, Frans J. M. Smulders
    Abstract:

    From eight electrically stimulated and eight non-stimulated cows the righthand-side longissimus and psoas major muscles were Hot boned within 112hpost mortem, vacuum packaged and chilled and storred at 1±1°C. Immediately after slaughter, the lefthand carcass-sides were blast-chilled for 112h and subsequently chilled at 1±1°C until the following day. After cold Boning, the longissimus and psoas major muscle were packaged, chilled and stored as the Hot boned muscles. After 12 days of storage, steaks, cut from the primals, were displayed at 1±1°C under continuous illumination (300–400 lx). Colour measurements after 0, 2 and 4 days of display revealed a significant (p

  • colour stability of bovine longissimus and psoas major muscle as affected by electrical stimulation and Hot Boning
    Meat Science, 1990
    Co-Authors: Riëtte L. J. M. Van Laack, Frans J. M. Smulders
    Abstract:

    From eight electrically stimulated and eight non-stimulated cows the righthand-side longissimus and psoas major muscles were Hot boned within 112hpost mortem, vacuum packaged and chilled and storred at 1±1°C. Immediately after slaughter, the lefthand carcass-sides were blast-chilled for 112h and subsequently chilled at 1±1°C until the following day. After cold Boning, the longissimus and psoas major muscle were packaged, chilled and stored as the Hot boned muscles. After 12 days of storage, steaks, cut from the primals, were displayed at 1±1°C under continuous illumination (300–400 lx). Colour measurements after 0, 2 and 4 days of display revealed a significant (p<0·10) effect of time of Boning on non-stimulated psoas major muscle (lower values for a∗, b∗ values, chroma and %R630–%R580). Significant effects of electrical stimulation were not observed. Changes in hue tended to be more pronounced when the meat had been stimulated. Changes in chroma were largest (p<0·10) is non-stimulated, Hot boned psoas muscle. Analysis of variances showed that in the longissimus muscle significant effects (p<0·10) of time Boning and electrical stimulation were present. The effect of time of Boning was often influenced by the use of electrical stimulation. Changes in hue and chroma indicated that Hot boned samples had a higher colour stability than cold boned controls, especially when the carcasses had not been stimulated electrically. The observed differences in colour stability were rather small in all treatment groups and are not expected to present any practical merchandising problem.