Eating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different rates
| dc.citation.epage | 70 | en_US |
| dc.citation.spage | 69 | en_US |
| dc.contributor.author | Shivas, S.D. | |
| dc.contributor.author | Kastner, Curtis L. | |
| dc.contributor.author | Dikeman, Michael E. | |
| dc.contributor.author | Hunt, Melvin C. | |
| dc.contributor.author | Kropf, Donald H. | |
| dc.contributor.authoreid | ckastner | en_US |
| dc.contributor.authoreid | mdikeman | en_US |
| dc.date.accessioned | 2010-12-15T13:37:42Z | |
| dc.date.available | 2010-12-15T13:37:42Z | |
| dc.date.issued | 2010-12-15 | |
| dc.date.published | 1983 | en_US |
| dc.description.abstract | We 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.conference | Cattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 4, 1983 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/6969 | |
| dc.publisher | Kansas State University. Agricultural Experiment Station | en_US |
| dc.relation.isPartOf | Cattlemen's Day, 1983 | en_US |
| dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station); 427 | en_US |
| dc.subject | Beef | en_US |
| dc.subject | Electrically stimulated | en_US |
| dc.subject | Hot boned | en_US |
| dc.subject | Chiling | en_US |
| dc.title | Eating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different rates | en_US |
| dc.type | Conference paper | en_US |
