Choi, Y.I.; Kastner, C.L.; Dikeman, M.E.; Hunt, M.C.; Kropf, D.H.
(Kansas State University. Agricultural Experiment Station, 1983)
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 ...