Effect of Electrical Stimulation and Postmortem Boning Time on Sensory and Cookery Properties of Ground Beef Academic Article uri icon


  • Ground beef was prepared from electrically stimulated and nonstimulated sides of 24 U.S. Utility grade carcasses that were boned 1, 3 or 24 hr postmortem. Postmortem electrical stimulation had no negative effects or, the physical, sensory or cooking properties of ground beef patties. Time of boning had significant effects on percent height change during cooking, total cooking loss, tenderness, and juiciness. As cooning time increased, the effects on the traits were negative. Copyright 1981, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Food Science

author list (cited authors)

  • CROSS, H. R., & TENNET, I.

citation count

  • 17

complete list of authors


publication date

  • January 1981