Effects of long spray-chilling on water pocket development in ribeyes

A S de Mello; T P Ringkob; Y Yeh

doi:10.1016/j.meatsci.2017.03.007

Effects of long spray-chilling on water pocket development in ribeyes

Meat Sci. 2017 Jul:129:185-187. doi: 10.1016/j.meatsci.2017.03.007. Epub 2017 Mar 11.

Authors

A S de Mello¹, T P Ringkob², Y Yeh²

Affiliations

¹ Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States. Electronic address: amilton@cabnr.unr.edu.
² Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States.

PMID: 28324870
DOI: 10.1016/j.meatsci.2017.03.007

Abstract

Water Pocket (WP) is a defect on beef that may lead to significant economic losses. Our hypothesis is that longer spray-chilling time increases WP incidence on ribeyes (M. longissimus thoracis). Ribeyes (28,801) were visually evaluated for the presence of WP after 24 or 72h of spray chilling. Additionally, 252 beef sides were evaluated prior to chilling to predict WP development after 24h of spray chilling. Also, the 12th rib fat thickness was measured on 313 sides and the sides were assigned to two categories of WP or no WP to evaluate fat thickness as an indicator for WP. Subcutaneous fat softness is not related to WP development, longer spray-chilling does not increase the incidence of WP in ribeyes, and thinner subcutaneous fat is an indicator for WP development.

Keywords: Beef; Hide puller; Ribeye; Spray-chilling; Water pocket.

MeSH terms

Animals
Cattle
Cold Temperature*
Food Handling / methods*
Food Technology*
Muscle, Skeletal
Red Meat / analysis*
Red Meat / standards
Time Factors
Water

Substances

Water