Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle

Applications for Transition-Metal Chemistry in Contrast-Enhanced Magnetic Resonance Imaging

“…For example, it was shown that H 2 O 2 -mediated oxidation of high-spin Co 2+ -NODACF 3 to low-spin Co 3+ -NODACF 3 by H 2 O 2 triggers a 4 ppm chemical shift of the −C 19 F 3 resonance (Figure ). The chelates Co 2+ -NODA-C­(CF 3 ) 3 and Co 2+ -MSCI-C­(CF 3 ) 3 offer a 3-fold increase in the 19 F payload and achieve a nearly 10 ppm 19 F chemical shift upon oxidation by H 2 O 2 and H 2 O 2 /peroxidase, respectively. , …”

“…245 The chelates Co 2+ -NODA-C(CF 3 ) 3 and Co 2+ -MSCI-C(CF 3 ) 3 offer a 3-fold increase in the 19 F payload and achieve a nearly 10 ppm 19 F chemical shift upon oxidation by H 2 O 2 and H 2 O 2 /peroxidase, respectively. 246,247 Cu 2+ /Cu + redox has been used to trigger 19 F signal turn-on in response to biochemical reduction. In this regard, the hypoxiaspecific PET tracer 64 Cu 2+ -ATSM, which is selectively reduced to Cu + -ATSM within hypoxic cells, 248 has been adapted as an 19 F chemical shift agent for MRI (Figure 19).…”

The effects of hot boning on meat quality from six different contractile‐metabolic sheep muscles: A preliminary study

“…The lower susceptibility of fast‐glycolytic muscles to sarcomere shortening during hot boning is in accordance with the findings of Farouk and Swan (1998), who reported that in the Semitendinosus muscle of cattle (a fast‐glycolytic muscle), lower pre‐rigor temperatures did not increase sarcomere shortening. Similarly, Jose, Jacob, and Gardner (2020) recently reported that hot boning has no effect on sarcomere shortening in the Longissimus lumborum muscle of cattle. The higher susceptibility of slower and more oxidative muscles to cold shortening has been explained through their reduced anaerobic metabolism (Hertzman, Olsson, & Tornberg, 1993), larger number of mitochondria (Buege & Marsh, 1975), and less developed sarcoplasmic reticulum (Cassens, 1971).…”

“…(2016) recently reported that cold boned Longissimus thoracis meat is juicer than hot boned meat from the same bovine muscle. Furthermore, according to Jose, Jacob, and Gardner (2020) hot boning induces higher cooking losses in the Longissimus lumborum of Bos indicus steers.…”

“…Therefore, our found differences regarding the effect of hot boning on WHC and cooking losses could be due to differences in postmortem pH decline rates. As a matter of fact, according to Jose, Jacob, and Gardner (2020), hot boned muscles take longer time to reach pH 6.…”