WATER-HOLDING AND COLOR CHARACTERISTICS OF BEEF FROM ELECTRICALLY STIMULATED CARCASSES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2003.tb00344.x/fullpdf
Reference14 articles.
1. Carcass electrical stimulation to prevent cold shortening toughness in beef
2. The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles.
3. Responses of different types of ox muscle to electrical stimulation
4. RETAIL APPEARANCE OF ELECTRICALLY STIMULATED BEEF
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3. Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color;Foods;2021-05-12
4. Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls;Food Science of Animal Resources;2021-01
5. Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles;Asian-Australasian Journal of Animal Sciences;2020-10-01
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