Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks

Steaks containing 0.01% BHA, 0.75% NaCl and 10% fat were fabricated from hot- and cold-boned sides of four U.S. Standard, seven U.S. Good and one U.S. Choice steer carcasses. Carcasses were electrically stimulated (550 volts, 2.2 amps) ca 37 min postmortem. One side from each carcass was boned 4 hr postmortem (HB) while the other was placed in a 5°C cooler and boned 96 hr postmortem (CB). Hot boned sides required 29% less time to bone and yielded more (P