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dc.citation.epage73en_US
dc.citation.spage71en_US
dc.contributor.authorChoi, Y.I.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorKropf, Donald H.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authorDikeman, Michael E.
dc.contributor.authoreidckastneren_US
dc.contributor.authoreidmdikemanen_US
dc.date.accessioned2010-12-15T13:45:01Z
dc.date.available2010-12-15T13:45:01Z
dc.date.issued2010-12-15
dc.date.published1983en_US
dc.description.abstractPresalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However, electrical stimulation degrades these properties. Thus, while electrical stimulation and hot boning produce acceptable steaks and roasts, the value of the trimmings used in manufactured meat products may be lowered. Presalting maintained the high pH values of the hot-boned muscle during 24 hours storage.en_US
dc.description.conferenceCattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 4, 1983en_US
dc.identifier.urihttp://hdl.handle.net/2097/6972
dc.publisherKansas State University. Agricultural Experiment Stationen_US
dc.relation.isPartOfCattlemen's Day, 1983en_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station); 427en_US
dc.subjectBeefen_US
dc.subjectElectrical stimulationen_US
dc.subjectHot boningen_US
dc.subjectPresalted muscleen_US
dc.titleEffects of electrical stimulation and hot boning on the functional characteristics of presalted beef muscle used in sausage manufacturingen_US
dc.typeConference paperen_US

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