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Keywords

Cattlemen's Day, 1983; Report of progress (Kansas State University. Agricultural Experiment Station); 427; Beef; Electrical stimulation; Hot boning; Presalted muscle

Abstract

Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However, electrical stimulation degrades these properties. Thus, while electrical stimulation and hot boning produce acceptable steaks and roasts, the value of the trimmings used in manufactured meat products may be lowered. Presalting maintained the high pH values of the hot-boned muscle during 24 hours storage.

First page

71

Last page

73

Creative Commons License

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

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