Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics
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Elsevier BV
Reference156 articles.
1. The efficacy of high and low voltage electrical stimulation under different chilling regimes;Aalhus;Canadian Journal of Animal Science,1994
2. A meta-analysis of the effectiveness of high, medium, and low voltage electrical stimulation on the meat quality of small ruminants;Abhijith;Foods,2020
3. Quality and safety considerations of incorporating post-PEF ageing into the pulsed electric fields and sous vide processing chain;Alahakoon;Food and Bioprocess Technology,2019
4. Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef;de Alvarenga;Meat Science,2024
5. Low-voltage electrical stimulation of beef carcasses slows carcass chilling rate and improves steak color;Bakker;Foods,2021
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