Abstract
Ground 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.
Keywords: Cattlemen's Day, 1980, Report of progress (Kansas State University. Agricultural Experiment Station), 377, Beef, Electrical stimulation, Pre-rigor, Carcass
How to Cite:
Hunt, M. C., Kendall, J., Kropf, D. H., Dikeman, M. E. & Kastner, C. L., (1980) “Ground beef from electrically stimulated and pre-rigor processed carcasses”, Kansas Agricultural Experiment Station Research Reports 1(1), 12-13. doi: https://doi.org/10.4148/2378-5977.2596
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