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| Effect of Hot-vs Cold-deboning on Shelf Life of Packaged Meat |
| LI Hongmin;CHEN Tao |
| College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201 |
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Abstract The aim of this study was to investigate the effect of hot-deboning versus cold-deboning on meat. In order to compare the effect of the treatments, a*, purge loss, total plate counts, TVB-N and sensory parameters were measured. The results indicate that purge loss and TVB-N of cold-deboned meat are significantly lower(P<0.01) than those of hot-deboned meat during the storage, and cold- deboned meat had better sensory evaluation and longer shelf life. No differences were observed in a* value and TBA between the treatments. It is concluded that cold-deboning treatment can extend the shelf life of fresh meat significantly compared to hot-deboning.
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2008, Vol. 22 
