report

Ground beef from electrically stimulated and pre-rigor processed carcasses

Authors

• • Melvin C. Hunt
• • J.L.A. Kendall
• • Donald H. Kropf
• • Michael E. Dikeman
• • Curtis L. Kastner

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). doi: https://doi.org/10.4148/2378-5977.2596