Effect of Post-Mortem Electrical Stimulation on Quality of Turkey Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/66/7/1155/4313271/poultrysci66-1155.pdf
Reference30 articles.
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2. Meat quality and acceleration of postmortem glycolysis by electrical stimulation;Carse;J. Food Technol.,1973
3. Electrical stimulation and lamb tenderness;Chrystall;N.Z. J. Agric. Res.,1976
4. Effects of beef carcass electrical stimulation and hot boning on display color of unfrozen vacuum packaged steaks;Claus;J. Food Sci.,1985
5. Effects of time post-mortem of electrical stimulation and post-mortem chilling method on pork quality and palatability traits;Crenwelge;J. Food Sci.,1984
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