Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes-Reference-Cited by-同舟云学术

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Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes

Published:1995-01 Issue:2 Volume:39 Page:301-310
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gariépy C.,Delaquis P.J.,Aalhus J.L.,Robertson M.,Leblanc C.,Rodrigue N.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Aalhus, J. L., Jones, S. D. M., Lutz, S., Best, D. R. & Robertson, W. M., Can. J. Anim. Sci. (in press).

2. Official Methods of the Association of Official Analytical Chemists;AOAC,1984

3. Official Methods of the Association of Official Analytical Chemists;AOAC,1985

4. Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems

Cited by 3 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. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses;Journal of Food Processing and Preservation;2018-01-25

2. Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls;Meat Science;2011-07

3. Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef;Journal of Food Engineering;2007-08

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