Eating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different rates (1983)

Authors

S.D. Shivas
Curtis L. Kastner
Michael E. Dikeman
Melvin C. Hunt
Donald H. Kropf

Keywords

Cattlemen's Day, 1983; Report of progress (Kansas State University. Agricultural Experiment Station); 427; Beef; Electrically stimulated; Hot boned; Chiling

Abstract

We found steaks cut from inside rounds (chilled fast or slow) of electrically stimulated and hot boned bull carcasses, to be similar to conventionally processed steaks in taste panel, shear force and cooking loss characteristics.

Recommended Citation

Shivas, S.D.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; and Kropf, Donald H. (1983) "Eating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different rates (1983)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.2520