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dc.citation.epage70en_US
dc.citation.spage69en_US
dc.contributor.authorShivas, S.D.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authorDikeman, Michael E.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorKropf, Donald H.
dc.contributor.authoreidckastneren_US
dc.contributor.authoreidmdikemanen_US
dc.date.accessioned2010-12-15T13:37:42Z
dc.date.available2010-12-15T13:37:42Z
dc.date.issued2010-12-15
dc.date.published1983en_US
dc.description.abstractWe 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.en_US
dc.description.conferenceCattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 4, 1983en_US
dc.identifier.urihttp://hdl.handle.net/2097/6969
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.subjectElectrically stimulateden_US
dc.subjectHot boneden_US
dc.subjectChilingen_US
dc.titleEating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different ratesen_US
dc.typeConference paperen_US

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