Study II: Electrically stimulated and hot-processed beef--color and eating qualities

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Study II: Electrically stimulated and hot-processed beef--color and eating qualities

Hagele, K.; Dikeman, Michael E.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H.; Lyon, M.
Hot processing is gaining increased interest in the beef processing

industry today because of the previously mentioned processing efficiencies

and economic advantages. This study examined the color and eating characteristics

of electrically stimulated hot-processed beef compared with beef

conventionally chilled and processed.

Keywords: Beef; Electrically stimulate; Hot-processed; Color; Eating quality
Conference: Cattlemen's Day, 1980, Kansas State University, Manhattan, KS, March 7, 1980
Starting Page: 5, Ending Page: 6
Publisher: Kansas State University. Agricultural Experiment Station
Date: 1980
Conference paper
Record URL: http://hdl.handle.net/2097/7154
 

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