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

疯牛病在加拿大的发展摧毁了宰杀奶牛生产者的回报，同时失去了美国市场。国内市场需要增加宰杀奶牛牛肉的利用率，以提高回报。必须通过宰后加工来克服质量和一致性方面的问题。现在，注射加工含磷化合物的肉类是很常见的，以改善消费者的适口性(嫩度、多汁、风味)和肉类行业的盈利能力。在美国和加拿大以外，在将牛肉身体制成切肉之前，可以使用热骨处理。研究表明，特定的食品级化学物质可以用于热骨肌肉，以提高红色品牌牛肉的产品质量。本研究的目的是研究热去骨和注射加工对提高屠宰牛牛肉质量的作用。将传统的在加工屠体之前冷却牛肉的方法与热去骨工艺进行比较。此外，还研究了使用各种食品级化学品的注射加工，以检验热去骨和注射加工的潜在添加效应。该项目检查加工对肌肉生物化学、产品外观、肉类质量属性、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行动模式。检查对产品视觉外观的潜在处理效果对于确定产品是否可以在鲜肉盒中销售或作为熟牛肉销售是很重要的。需要实验室和肉质的感官评估来确定加工技术的有效性。最终的调查将确定加工技术是否会损害食品安全，使其免受不良微生物的繁殖。和查克将被用来确定这些死后处理技术对提高产品质量的有效性。如果有效，采用这些技术将增加对扑杀奶牛牛肉的需求，并从扑杀奶牛的营销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.