Effects of electrical stimulation and hot boning on the functional characteristics of presalted beef muscle used in sausage manufacturing

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dc.contributor.author Choi, Y.I.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Kastner, Curtis L.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2010-12-15T13:45:01Z
dc.date.available 2010-12-15T13:45:01Z
dc.date.issued 2010-12-15
dc.identifier.uri http://hdl.handle.net/2097/6972
dc.description.abstract 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 steaks and roasts, the value of the trimmings used in manufactured meat products may be lowered. Presalting maintained the high pH values of the hot-boned muscle during 24 hours storage. 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 Electrical stimulation en_US
dc.subject Hot boning en_US
dc.subject Presalted muscle en_US
dc.title Effects of electrical stimulation and hot boning on the functional characteristics of presalted beef muscle used in sausage manufacturing en_US
dc.type Conference paper en_US
dc.date.published 1983 en_US
dc.citation.epage 73 en_US
dc.citation.spage 71 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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