The Effects of Hot Boning and Injection Processing for Improving Eating Quality and Increasing the Demand of Cull Cow Beef

BSE在加拿大的发展摧毁了生产者的收益，因为他们失去了美国市场。 需要在国内市场上更多地利用淘汰的牛肉，以提高收益。 质量和一致性问题必须通过事后处理来克服。 用磷酸盐化合物注射加工肉类现在很常见，以改善消费者的适口性（嫩度，多汁性，风味）和肉类工业的盈利能力。 在美国和加拿大之外，在将牛肉胴体加工成肉块之前，使用热去骨的牛肉胴体。 研究表明，特定的食品级化学品可以用于热骨肌肉，以提高红色品牌牛肉的产品质量。本研究旨在探讨热剔骨和注射处理对提高淘汰牛肉品质的影响。 在胴体制造之前冷却牛肉胴体的传统方法与热剔骨的过程进行了比较。 此外，还研究了各种食品级化学品的注射加工，以检查热骨化和注射加工的潜在加和效应。该项目研究了加工对肌肉生物化学、产品外观、肉质属性、食用质量属性、产品保质期和食品安全的影响。 检查肌肉生物化学以确定提高产品质量的作用模式。 检查对产品外观的潜在处理影响对于确定产品是否可以在鲜肉箱或熟牛肉中销售非常重要。 需要对肉质进行实验室和感官评价，以确定加工技术的有效性。 最后的调查将确定加工技术是否会因不良微生物的繁殖而损害食品安全。 从圆，腰部和夹头肌肉将被用来确定这些死后处理技术的有效性，以提高产品质量。 如果有效，采用这些技术将增加对淘汰牛肉的需求，并从淘汰奶牛的销售中为生产者带来回报。

The development of BSE in Canada devastated returns to producers for cull cows with the loss of the U.S. market.  Increased utilization of cull cow beef in domestic markets is needed to improve returns.  Problems with quality and consistency must be overcome through postmortem processing.  Injection processing of meat with phosphate compounds is now commonplace to improve palatability (tenderness, juiciness, flavor) for consumers and profitability for the meat industry.  Outside of the U.S. and Canada, hot boning of beef carcasses is used prior to fabrication of carcasses into cuts.  Research has shown that specific food grade chemicals can be used on hot boned muscles to enhance product quality in red branded beef. The objective of this study is to examine hot boning and injection processing on improving the quality of cull cow beef.  The conventional method of chilling beef carcasses prior to carcass fabrication is compared to the process of hot boning.  In addition, injection processing with various food grade chemicals is investigated to examine the potential additive effect of hot boning and injection processing. The project examines processing effects on muscle biochemistry, product appearance, meat quality attributes, eating quality attributes, product shelf life, and food safety.  Muscle biochemistry is examined to determine the modes of actions for improving product quality.  The examination of potential treatment effects on visual appearance of the product is important to determine if products can be marketed in the fresh meat case or as cooked beef.  Laboratory and sensory evaluations of meat quality are needed to determine the effectiveness of processing techniques.  The final investigations will determine if the processing techniques can compromise food safety from the proliferation of undesirable microorganisms.   Muscles from the round, loin, and chuck will be used to determine the effectiveness of these postmortem processing techniques to enhance product quality.  If effective, adoption of these techniques will increase demand for cull cow beef and returns to producers from the marketing of cull cows.