Ground beef from electrically stimulated and pre-rigor processed carcasses

Authors

Melvin C. Hunt
J.L.A. Kendall
Donald H. Kropf
Michael E. Dikeman
Curtis L. Kastner

Keywords

Cattlemen's Day, 1980; Report of progress (Kansas State University. Agricultural Experiment Station); 377; Beef; Electrical stimulation; Pre-rigor; Carcass

Abstract

Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conventional ground beef in texture, palatability, and frozen storage stability, but lost more juice when vacuum-stored, had 2% more total cooking losses from patties, and 1 day less shelf life during display.

Recommended Citation

Hunt, Melvin C.; Kendall, J.L.A.; Kropf, Donald H.; Dikeman, Michael E.; and Kastner, Curtis L. (1980) "Ground beef from electrically stimulated and pre-rigor processed carcasses," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.2596