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