Spiraling energy and labor costs have resulted in an increased interest in boning the unchilled carcass or more commonly called, hot‐boning. Economic advantages overwhelmingly favor hot‐boning, however, the inability to quality grade the carcass; lack of postmortem chilling systems; and other disadvantages have prevented the adoption of hot‐boning by industry. The objective of this review is to present the advantages and disadvantages of hot‐boning and to report on the research that has been recently conducted.
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Seideman et al. (1982) studied this question.
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