Choi, Y.I.Hunt, Melvin C.Kropf, Donald H.Kastner, Curtis L.Dikeman, Michael E.2010-12-152010-12-152010-12-15http://hdl.handle.net/2097/6972Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However, electrical stimulation degrades these properties. Thus, while electrical stimulation and hot boning produce acceptable steaks and roasts, the value of the trimmings used in manufactured meat products may be lowered. Presalting maintained the high pH values of the hot-boned muscle during 24 hours storage.BeefElectrical stimulationHot boningPresalted muscleConference paper