Electrical Stimulation of Mutton
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10382.x/fullpdf
Reference23 articles.
1. CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION
2. EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH
3. Electrical stimulation of beef sides
4. Electrical stimulation and lamb tenderness
5. Carcass electrical stimulation to prevent cold shortening toughness in beef
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1. Factors affecting beef palatability — farmgate to chilled carcass;Australian Journal of Experimental Agriculture;2001
2. Endurance-exercised growing sheep: II. Tenderness increase and change in meat quality;Meat Science;1991-01
3. Endurance-exercised growing sheep: I. Post-mortem and histological changes in skeletal muscles;Meat Science;1991-01
4. Characteristics of Lean from Culled Breeding Ewes;Journal of Animal Science;1987-06-01
5. Influence of Electrical Stimulation, Cooling Rates and Aging on the Shear Force Values of Chilled Lamb;Journal of Food Science;1986-07
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