Eating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different rates

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dc.contributor.author Shivas, S.D.
dc.contributor.author Kastner, Curtis L.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kropf, Donald H.
dc.date.accessioned 2010-12-15T13:37:42Z
dc.date.available 2010-12-15T13:37:42Z
dc.date.issued 2010-12-15
dc.identifier.uri http://hdl.handle.net/2097/6969
dc.description.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. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen's Day, 1983 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 427 en_US
dc.subject Beef en_US
dc.subject Electrically stimulated en_US
dc.subject Hot boned en_US
dc.subject Chiling en_US
dc.title Eating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different rates en_US
dc.type Conference paper en_US
dc.date.published 1983 en_US
dc.citation.epage 70 en_US
dc.citation.spage 69 en_US
dc.description.conference Cattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 4, 1983 en_US
dc.contributor.authoreid ckastner en_US
dc.contributor.authoreid mdikeman en_US

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