Effects of beef carcass electrical stimulation and hot boning on muscle pH decline rates and sensory characteristics of fresh and frozen steaks

Effects of beef carcass electrical stimulation and hot boning on muscle pH decline rates and sensory characteristics of fresh and frozen steaks

Typescript (photocopy). === Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author:	Bowles, Joy Eugenia
Language:	en_US
Published:	Kansas State University 2011
Subjects:	Meat > Boning Meat > Quality Cold storage
Online Access:	http://hdl.handle.net/2097/12506

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