ShareELECTRICAL STIMULATION AGAINST THE COLD SHORTENING OF MUSCLES.
[In German. / En allemand.]
Author(s) : SIELAFF H.
Type of article: Article
Summary
EFFECTS OF THE ELECTRICAL STIMULATION OF CARCASSES ON THE PHYSICAL AND CHEMICAL PROPERTIES OF BEEF STORED AT 272, 275 OR 283 K (-1, 2 OR 10 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-4556.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-1905
- Languages: German
- Source: Fleisch - vol. 37 - n. 2
- Publication date: 1983
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Cold shortening; Meat; Chilling; Beef; Electrical stimulation
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COLD SHORTENING AND ELECTRIC STIMULATION OF CAR...
- Author(s) : VILACIS ARGILA J.
- Date : 1981
- Languages : Spanish
- Source: Filon - 64-66; 68.
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AGING AND HOT BONING OF MEAT.
- Author(s) : KATO S.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
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BOVINE MUSCLE SHORTENING AND PROTEIN DEGRADATIO...
- Author(s) : SALM C. P.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 8 - n. 3
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BEEF TENDERNESS: THE INFLUENCE OF ANIMAL AGE AN...
- Author(s) : HUSBAND P. M., JOHNSON B. Y.
- Date : 1985
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 45 - n. 1
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COLD SHORTENING AND ELECTRICAL STIMULATION. STU...
- Author(s) : SPECHT H., MANGER H., KUNIS J.
- Date : 1983
- Languages : German
- Source: Fleisch - vol. 37 - n. 11
View record