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

Shivas, S.D.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H.

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

Shivas, S.D.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H.

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.

Keywords: Beef; Electrically stimulated; Hot boned; Chiling

Conference: Cattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 4, 1983
Starting Page: 69, Ending Page: 70
Publisher: Kansas State University. Agricultural Experiment Station

Date: 1983

Conference paper

Record URL: http://hdl.handle.net/2097/6969

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