Studies on blood engorgement in beef carcasses
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses
2. 1981 Pathology. In: Thorntons Meat Hygiene (7th edn), ed Bailliere Tindall, London, p 233.
3. Effect of cardiac arrest on susceptibility to carcass bruising in sheep
4. Effect of cardiac arrest at slaughter on residual blood content of hide
5. Effect of electrical stunning method and cardiac arrest on bleeding efficiency, residual blood and blood splash in lambs
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