Hot boning (HB) is an economical processing technique often resulting in poorer meat quality and tenderness. This study tested a method of partial HB, where the short loin section was removed from the hot carcass and chilled, with the striploin remained in the skeletal system. Thirty six yearling Bos indicus steers carcasses were subjected to either low, high or no electrical stimulation and each side allocated to a cutting treatment of HB, partial HB and conventional (Achillies hung). Striploins were divided into 3 and aged for 5, 14 and 28 days. Warner Bratzler Shear force (WBSF) and sarcomere length were tested. Partial HB resulted in greater tenderization without aging compared to HB. However, optimized electrical stimulation was a requirement. Treatment did not influence sarcomere length. The study also tested the impact of Dry aging of HB striploins, which resulted in further increases in tenderness at 28 days of aging compared to wet aged product, reducing WBSF by 9 N.

热剔骨（HB）是一种经济的加工技术，通常会导致较差的肉质和嫩度。这项研究测试了部分HB的方法，该方法从热的cas体上取下短腰肉部分并冷藏，而带状腰肉保留在骨骼系统中。36岁一岁的Bos indicus牛的cas体受到低，高或无电刺激，每侧均被分配为HB，部分HB和常规（Achillies悬挂）的切割处理。牛腰肉被分成3个部分，分别老化5天，14天和28天。测试了Warner Bratzler剪切力（WBSF）和肌节长度。与HB相比，部分HB导致更大的嫩化而没有衰老。然而，优化电刺激是必需的。治疗不影响肌节长度。这项研究还测试了HB猪里脊肉干式老化的影响，与湿式老化产品相比，干式老化28天后嫩度进一步增加，WBSF降低了9N。