Study II: Electrically stimulated and hot-processed beef--color and eating qualities

Hagele, K.Dikeman, Michael E.Hunt, Melvin C.Kastner, Curtis L.Kropf, Donald H.Lyon, M.2011-02-092011-02-092011-02-09http://hdl.handle.net/2097/7154Hot 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.BeefElectrically stimulateHot-processedColorEating qualityStudy II: Electrically stimulated and hot-processed beef--color and eating qualitiesConference paper