Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle.

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 and chilled, with the striploin remained in the skeletal system. Thirty six yearling Bos indicus steers carcasses were subjected to either low, high or no electrical stimulation and each side allocated to a cutting treatment of HB, partial HB and conventional (Achillies hung).

A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system.

This study investigated the effects of vitamin E, electrical stimulation, aging and packaging system on the colour stability of lamb meat. Eighty crossbred wether lambs, 6-8months old were fed on either vitamin E or control pelleted diet for 31days prior to slaughter. Half of the carcases from each group were electrically stimulated before being split longitudinally into 2.

Selenium supplementation and increased muscle glutathione concentration do not improve the color stability of lamb meat.

In the eyes of the consumer, a red surface color of lamb meat is desirable. This red color is caused by oxymyoglobin; however, under conditions of retail display this pigment slowly oxidizes and turns brown, deterring consumers. The antioxidant activity of both glutathione (GSH) and selenium has been suggested to slow myoglobin oxidation, thus improving color stability.