Minimal electrical stimulation is effective in low stressed and well fed cattle

Author:

Strydom Phillip E.,Frylinck LorindaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Research guidelines for cookery, sensory evaluation and instrumental tenderness of fresh meat;American Meat Science Association (AMSA),1995

2. Meat quality and the acceleration of postmortem glycolysis by electrical stimulation;Carse;Journal of Food Technology,1973

3. Colorimetry;CIE,1986

4. The effect of time off feed prior to slaughter on muscle glycogen metabolism and rate of pH decline in three different muscles of stimulated and non-stimulated sheep carcasses;Daly;Australian Journal of Agricultural Research,2006

5. Effect of electrical stimulation on the water-holding capacity and protein denaturation of two bovine muscles;Den Hertog-Meischke;Journal of Animal Science,1997

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