Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses-Reference-Cited by-同舟云学术

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

Published:2018-01-25 Issue:4 Volume:42 Page:e13571
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Banach Joanna K.¹^ORCID,Modzelewska-Kapituła Monika²,Wichman Konrad²,Tkacz Katarzyna²,Żywica Ryszard¹

Affiliation:

1. Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn

2. Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13571/fullpdf

Reference38 articles.

1. Efficacy of carcass electrical stimulation in meat quality enhancement: A review;Adeyemi;Asian-Australasian Journal of Animal Sciences,2014

2. Assessment of selected quality attributes of stimulated beef;Banach;Polish Journal of Commodity Science,2014

3. Physical interventions to manipulate texture and tenderness of fresh meat: A Review;Bekhit;International Journal of Food Properties,2014

4. Meta-analysis of the relationships between beef tenderness and muscle characteristics;Chriki;Livestock Science,2013

5. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef;Contreras-Castillo;Meat Science,2016

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