Cattlemen's Day, 1980; Report of progress (Kansas State University. Agricultural Experiment Station); 377; Beef; Electrical stimulation; Pre-rigor; Carcass
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.
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Hunt, Melvin C.; Kendall, J.L.A.; Kropf, Donald H.; Dikeman, Michael E.; and Kastner, Curtis L.
"Ground beef from electrically stimulated and pre-rigor processed carcasses,"
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