The Effects of Hot vs. Cold Boning on Eating Quality of New Zealand Grass Fed Beef
Sides of the 40 selected carcasses were alternately assigned to both conventional chilling and cold boning (CB) or hot boning (HB). Fabrication of CB sides took place after overnight chilling (20 h postmortem) and subsequent carcass grading, while fabrication of HB sides occurred on the day of slaug...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2017-09-01
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| Series: | Meat and Muscle Biology |
| Online Access: | https://dl.sciencesocieties.org/publications/mmb/articles/1/1/207 |