University of Khartoum

Effect Of High Ambient Temperature Conditioning And Boning Time On Processed Beef Quality

Effect Of High Ambient Temperature Conditioning And Boning Time On Processed Beef Quality

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Title: Effect Of High Ambient Temperature Conditioning And Boning Time On Processed Beef Quality
Author: Zakarea, Abdalelah Mahmoud Mohamed
Abstract: This study was conducted to investigate the effect of delayed hot boning time on processed meat conditioned at high ambient temperature. The rate of temperature and pH fall, chemical composition, bacterial load and muscles eating quality were investigated. A total of 10 Baggara bulls were used. The hindquarters of those were divided in three groups. One group was immediately chilled at 2Cْ for 48 hrs (control) and each of the other two groups was subjected to either three or five hours delayed chilling time at ambient temperature. L.dorsi (LD), Semimembranosus (SM) and Semitendinosus (ST) were hot boned and subsequently chilled at 2Cْ for 48hrs, then each one was divided into two parts one part immediately used for chemical and physical analysis and the other aged for 7 days at 2Cْ till use for analysis. Statistical analysis revealed no significant differences between the high ambient temperature hot deboning time and aging period in all the studied parameters except the objective of color assessment for all the muscles studied. The chemical composition was significantly (P<0.05) different between the three muscles studied. The moisture percent was higher for SM and ST in comparison with LD. LD had a considerably less protein, higher fat and less ash than SM and ST muscles. There was a more rapid and greater loss of heat from muscles from control than those delayed chilling for 3 and 5 hrs. Delayed boning time was accompanied by an increase in the rate of pH fall. The extractability of myofibril proteins from hot boned muscles was reduced not significantly (P<0.05) with increasing the delayed chilling time to 5 hrs , while the extractability of sarcoplasmic and soluble non protein nitrogen increased not significant (P>0.05) for the three muscles studied. Water holding capacity of SM, ST and LD was improved insignificantly (P>0.05) and there was a significant reduction in cooking loss. Panel test scores indicate that meat from muscles that were early conditioned for 3 and 5 hrs and then hot boned were tender, juicier, flavorful and more acceptable to panelist. The 5 hrs treatment gave highest quality scores. Increasing hot boning time resulted in not significant (P>0.05) increase in oxidative rancidity and reduction in total bacterial count in all muscles studied. Increasing aging time to 7 days caused a significant (P<0.05) increase in the extractability of myofibril proteins and the non protein nitrogen, but the extractability of sarcoplasmic proteins decreased significantly (P<0.05) for all the muscles studied. Water holding capacity increased while cooking loss decreased with increasing aging period to 7 days . Color rating of aged LD, SM and ST revealed insignificant (P>0.05) decrease with increasing aging period. And a significant increase in tenderness, juiciness, flavor, acceptability, oxidative rancidity and total bacterial counts. ground beef manufactured from delayed hot boned at high ambient temperature conditioned pre-rigor meat had higher improvement in water holding capacity and an increase in redness value and total bacterial counts.
URI: http://hdl.handle.net/123456789/8298
Date: 2015-04-05


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