Effects of different boning on qualities of fried beef

The effects of different boning on qualities of fried beef was conducted. The chromatic aberration, pH value, rate of water loss, cooking loss, shear force, hardness, tenderness, xture profile analysis ( TPA) and sensory evaluation were determined based on cold boning ( L) , hot boning ( R) and hot boning with quick-frozen ( RS) with the material of loin originated from Simmental.Results showed that: the hardness and shearing force of RS group were smaller than L group and R group but with less water- holding power, the juiciness of fried beef from RS group was significantly worse than the other two groups ( p < 0.05) ; the adhesive proper of R group was significantly different compared to other two groups ( p < 0.05) , and the shearing force was not different compared L group ( p > 0.05) .Therefore, the L and R group were more suitable to be fried than RS group.