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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