Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle.
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DOI: 10.1016/j.meatsci.2019.108036
Abstract: Hot boning (HB) is an economical processing technique often resulting in poorer meat quality and tenderness. This study tested a method of partial HB, where the short loin section was removed from the hot carcass… read more here.
Keywords: striploin; bos indicus; alternative cutting; shear force ... See more keywords