Effects of Low Voltage Electrical Stimulation on the Quality of the Round from Young and Mature Cows-Reference-Cited by-同舟云学术

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Effects of Low Voltage Electrical Stimulation on the Quality of the Round from Young and Mature Cows

Published:1986-06 Issue:3 Volume:19 Page:121-129
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Hawrysh Z.J.,Shand P.J.,Wolfe F.H.

Publisher

Elsevier BV

Subject

General Computer Science

Reference31 articles.

1. Beef carcass grading regulations,1972

2. AMSA. 1978. Guidelines for cookery and sensory evaluation of meat. Am. Meat Sci. Assn. and Natl. Live Stock and Meat Board. Chicago, IL.

3. Official methods of analysis,1970

4. Beef carcass maturity indicators and palatability attributes;Berry;J. Anim. Sci,1974

5. Effect of low voltage stimulation of beef carcasses on muscle tenderness and pH;Bouton;J. Food Sci,1978

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. IDENTIFICATION AND PREVENTION OF THE FORMATION OF MEAT WITH PSE AND DFD PROPERTIES AND QUALITY ASSURANCE FOR MEAT PRODUCTS FROM FEEDSTOCKS EXHIBITING AN ANOMALOUS AUTOLYSIS BEHAVIOR;Foods and Raw Materials;2013-12-20

2. Shrouding, Spray-chilling and Vacuum-packaged Aging Effects on Processing and Eating Quality Attributes of Beef;Journal of Food Science;1990-09

3. Studies of extra low voltage electrical stimulation of mature beef carcasses;Meat Science;1987-01

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