Nagele, Kim Noel2011-08-022011-08-021980http://hdl.handle.net/2097/11844Digitized by Kansas Correctional IndustriesMeat cuttingMeat--QualityMeat--BoningColor of meatThe effect of electrical stimulation and hot boning on bovine meat palatability and colorThesisThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.