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Keywords

Cattlemen's Day, 1980; Report of progress (Kansas State University. Agricultural Experiment Station); 377; Beef; Electrically stimulate; Hot-processed; Color; Eating quality

Abstract

Hot processing is gaining increased interest in the beef processing industry today because of the previously mentioned processing efficiencies and economic advantages. This study examined the color and eating characteristics of electrically stimulated hot-processed beef compared with beef conventionally chilled and processed.

First page

5

Last page

6

Creative Commons License

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

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