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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.

First page

69

Last page

70

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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