Study II: Electrically stimulated and hot-processed beef--color and eating qualities
Date
2011-02-09
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station
Abstract
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.
Description
Keywords
Beef, Electrically stimulate, Hot-processed, Color, Eating quality
