Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity-Reference-Cited by-同舟云学术

Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity

Published:2001-10 Issue:2 Volume:59 Page:211-220
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Wiklund E,Stevenson-Barry J.M,Duncan S.J,Littlejohn R.P

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Effect of bentonite and ammonium-ferric(III)-hexacyanoferrate(II) (AFCF) on uptake and elimination of radiocaesium in reindeer;Åhman;Journal of Environmental Radioactivity,1996

2. Post-mortem electrical stimulation and high temperature ageing of hot-deboned beef;Babiker;Meat Science,1983

3. Electrical stimulation of deer carcasses;Chrystall;New Zealand Journal of Agricultural Research,1983

4. Electrical stimulation and lamb tenderness;Chrystall;New Zealand Journal of Agricultural Research,1976

5. Conditions for an efficient post-mortem electrical stimulation;Davey;Ann Technol Agric,1980

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