Ground beef from electrically stimulated and pre-rigor processed carcasses

Date

2011-02-09

Journal Title

Journal ISSN

Volume Title

Publisher

Kansas State University. Agricultural Experiment Station

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.

Description

Keywords

Beef, Electrical stimulation, Pre-rigor, Carcass

Citation