EFFECTS OF ELECTRICAL STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES
- 1 September 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5), 1560-1563
- https://doi.org/10.1111/j.1365-2621.1979.tb06491.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLEJournal of Food Science, 1978
- Effect of Electrical Stimulation on Quality and Palatability of Light-weight Beef CarcassesJournal of Animal Science, 1978
- EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE pHJournal of Food Science, 1977
- EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEATJournal of Food Science, 1977
- Carcass electrical stimulation to prevent cold shortening toughness in beefNew Zealand Journal of Agricultural Research, 1976
- Electrical stimulation and lamb tendernessNew Zealand Journal of Agricultural Research, 1976
- Meat quality and the acceleration of post‐mortem glycolysis by electrical stimulationInternational Journal of Food Science & Technology, 1973