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
This work is licensed under a Creative Commons Attribution 4.0 License.
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,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.2520
