Bowles, Joy Eugenia2011-10-312011-10-311981http://hdl.handle.net/2097/12506Typescript (photocopy).Digitized by Kansas Correctional IndustriesMeat--BoningMeat--QualityCold storageEffects of beef carcass electrical stimulation and hot boning on muscle pH decline rates and sensory characteristics of fresh and frozen steaksThesisThis 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.