Studies of extra low voltage electrical stimulation of mature beef carcasses-Reference-Cited by-同舟云学术

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Studies of extra low voltage electrical stimulation of mature beef carcasses

Published:1987-01 Issue:2 Volume:21 Page:121-135
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hawrysh Z.J.,Shand P.J.,Wolfe F.H.,Price M.A.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Guidelines for cookery and sensory evaluation of meat;AMSA,1978

2. Official methods of analysis;AOAC,1970

3. EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH

4. Electrical stimulation of beef sides

5. Proc. 26th Eur. Meeting Meat Res. Workers;Bouton,1980

Cited by 7 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. Linear correlation between pH value of stimulated beef and electrical current intensity;International Journal of Food Properties;2018-01-01

2. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls;Meat Science;2006-01

3. The effects of electrical stimulation on selected biochemical and histological characteristics of different mutton muscles;Nahrung/Food;2000-03-01

4. Low voltage electrical stimulation of lamb carcasses: effects on meat quality;Meat Science;1999-11

5. Effect of electrical stimulation on post mortem biochemical characteristics and quality of Longissimus dorsi thoracis muscle from buffalo (Bubalus bubalis);Meat Science;1995-01

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