Effects of Electrical Stimulation on Meat Quality, Color, Grade, Heat Ring, and Palatability-Reference-Cited by-同舟云学术

Effects of Electrical Stimulation on Meat Quality, Color, Grade, Heat Ring, and Palatability

Published:1985 Issue: Volume: Page:121-158
ISSN:
Container-title:Advances in Meat Research
language:
Short-container-title:

Author:

Smith G. C.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-011-5939-5_4.pdf

Reference114 articles.

1. BENDALL, J.R. 1976. Electrical stimulation of rabbit and lamb carcasses. J. Sci. Food Agric. 27, 819.

2. BENDALL, J.R. 1980. The electrical stimulation of carcasses of meat animals. In Developments in Meat Science, Vol. 1 R.A. Lawrie (Editor). Applied Science Publishers, London.

3. BENDALL, J.R. and RHODES, D.N. 1976. Electrical stimulation of beef carcasses and its practical application. Proc. 22nd Eur. Meet. Meat Res. Workers, London, B-2, 3.

4. BENDALL, J.R., KETTERIDGE, C.C. and GEORGE, A.R. 1976. The electrical stimulation of beef carcasses. J. Sci. Food Agric. 27, 1123.

5. BERRY, B.W. and STIFFLER, D.M. 1981. Effects of electrical stimulation, boning temperature, formulation and rate of freezing on sensory, cooking, chemical and physical properties of ground beef patties. J. Food Sci. 46, 1103.

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