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dc.citation.epage13en_US
dc.citation.spage12en_US
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorKendall, J.L.A.
dc.contributor.authorKropf, Donald H.
dc.contributor.authorDikeman, Michael E.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidmdikemanen_US
dc.contributor.authoreidckastneren_US
dc.date.accessioned2011-02-09T14:41:55Z
dc.date.available2011-02-09T14:41:55Z
dc.date.issued2011-02-09
dc.date.published1980en_US
dc.description.abstractGround 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.en_US
dc.description.conferenceCattlemen's Day, 1980, Kansas State University, Manhattan, KS, March 7, 1980en_US
dc.identifier.urihttp://hdl.handle.net/2097/7161
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.subjectElectrical stimulationen_US
dc.subjectPre-rigoren_US
dc.subjectCarcassen_US
dc.titleGround beef from electrically stimulated and pre-rigor processed carcassesen_US
dc.typeConference paperen_US

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