Hot Boning Of Meat

Hot boning is the removal of muscles from an animal carcass before chilling. The process of removal occurs at least 1.5 hours following death of the animal but before the start of rigor mortis.

The main advantage is the improved quality of the meat. There is less weight loss during chilling and less drip loss during storage. This is because of an improved water holding capacity (WHC) of the muscle proteins at the higher pH.

The process is more straightforward than cold boning although the cuts of meat are more slippery.

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