EFFECTS OF ELECTRICAL STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb06491.x/fullpdf
Reference15 articles.
1. Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation
2. Electrical stimulation and lamb tenderness
3. Carcass electrical stimulation to prevent cold shortening toughness in beef
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4. PALATABILITY ATTRIBUTES OF LOW VOLTAGE ELECTRICALLY STIMULATED HOT BONED BOVINE MUSCLE;Journal of Food Quality;1987-02
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