A MODIFIED HOT PROCESSING STRATEGY FOR BEEF - EFFECTS ON FRESH MEAT QUALITY

A modified hot processing (MHP) strategy for beef carcasses using know n chilling technology to maintain quality in the higher priced cuts wh ile retaining lower value cuts for further, immediate hot processing w as evaluated. Following high voltage electrical stimulation, paired si des from 36 carcasses were either conventionally processed (CP) or red uced in a manner similar to the French pan traite cut. The sides were held in a pre-chiller for 1 h prior to blast chilling at -20 degrees C for 3 h at an air speed of 2.3 m s(-1), followed by chilling at 2 deg rees C for the remainder of the 24 h period. Overall, MHP of beef carc ass sides had minimal effects on fresh meat quality in the longissimus thoracis et lumborum (LTL) and the semimembranosus (SM) muscles despi te removing over 50% of the carcass side weight in the form of lower v alue cuts. Sarcomere length was significantly shorter (P less than or equal to 0.05) in the anterior (AL) and posterior (PL) LTL which was a ttributed to the removal of skeletal restraint and carcass weight. The increase in shear value in the AL, location of MHP sides although sta tistically significant (P less than or equal to 0.05) would not likely be perceived by consumers. Hence a non-traditional method of processi ng carcasses by treating low value and high value primal cuts separate ly, may be viable.