Effect of hot boning on meat quality - February 2001
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چکیده
Hot boning of beef and sheep carcases has distinct advantages over cold boning. The warm meat is soft and requires less effort to bone, occupational overuse injuries are less likely to occur, there is potential for improved yield, and expensive chilling of fat and bones is avoided. There are also benefits in terms of certain processing qualities when hot boned meat is used to manufacture meat products.
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