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dc.citation.epage6en_US
dc.citation.spage5en_US
dc.contributor.authorHagele, K.
dc.contributor.authorDikeman, Michael E.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authorKropf, Donald H.
dc.contributor.authorLyon, M.
dc.contributor.authoreidmdikemanen_US
dc.date.accessioned2011-02-09T14:17:15Z
dc.date.available2011-02-09T14:17:15Z
dc.date.issued2011-02-09
dc.date.published1980en_US
dc.description.abstractHot 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.en_US
dc.description.conferenceCattlemen's Day, 1980, Kansas State University, Manhattan, KS, March 7, 1980en_US
dc.identifier.urihttp://hdl.handle.net/2097/7154
dc.publisherKansas State University. Agricultural Experiment Stationen_US
dc.relation.isPartOfCattlemen’s Day, 1980en_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station); 377en_US
dc.subjectBeefen_US
dc.subjectElectrically stimulateen_US
dc.subjectHot-processeden_US
dc.subjectColoren_US
dc.subjectEating qualityen_US
dc.titleStudy II: Electrically stimulated and hot-processed beef--color and eating qualitiesen_US
dc.typeConference paperen_US

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