Hunt, Melvin C.Kendall, J.L.A.Kropf, Donald H.Dikeman, Michael E.Kastner, Curtis L.2011-02-092011-02-092011-02-09http://hdl.handle.net/2097/7161Ground 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.BeefElectrical stimulationPre-rigorCarcassConference paper