Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
1. Electrical stimulation of beef sides;Bouton;Meat Science,1980
2. Effects of beef carcass electrical stimulation, hot boning, and aging on unfrozen and frozen Longissimus dorsi and semimembranosus steaks;Bowles;Journal of Food Science,1983
3. Postmortem interaction of muscle temperature, pH and extension on beef quality;Bruce;Journal of Animal Science,1990
4. Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis;Chrystall;Meat Science,1978
5. The effect of electrical stimulation on the water-holding capacity and protein denaturation of two bovine muscles;de Hertog-Meischke;Journal of Animal Science,1997
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle;Comprehensive Reviews in Food Science and Food Safety;2022-03-13
2. Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation;PLOS ONE;2021-11-03
3. Linear correlation between pH value of stimulated beef and electrical current intensity;International Journal of Food Properties;2018-01-01
4. The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter;Journal of Food Engineering;2010-09
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