Ground beef from electrically stimulated and pre-rigor processed carcasses

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dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kendall, J.L.A.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2011-02-09T14:41:55Z
dc.date.available 2011-02-09T14:41:55Z
dc.date.issued 2011-02-09
dc.identifier.uri http://hdl.handle.net/2097/7161
dc.description.abstract 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. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1980 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 377 en_US
dc.subject Beef en_US
dc.subject Electrical stimulation en_US
dc.subject Pre-rigor en_US
dc.subject Carcass en_US
dc.title Ground beef from electrically stimulated and pre-rigor processed carcasses en_US
dc.type Conference paper en_US
dc.date.published 1980 en_US
dc.citation.epage 13 en_US
dc.citation.spage 12 en_US
dc.description.conference Cattlemen's Day, 1980, Kansas State University, Manhattan, KS, March 7, 1980 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid ckastner en_US


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