ShareElectrical stimulation and meat quality in two different genotypes of cattle in Germany.
Author(s) : AUGUSTINI C.
Type of excerpt: Book chapter
Summary
The electrical stimulation of cattle is used mainly to avoid cold shortening. Moreover, there is discussed an improvement in tenderness, the brightening of the meat colour and the influencing of the water holding capacity. By an investigation on two genotypes of bovine cattle, significantly different in conformation, the differences between the genotypes and the effect of the duration of electrical stimulation on meat quality traits have been examined.
Details
- Original title: Electrical stimulation and meat quality in two different genotypes of cattle in Germany.
- Record ID : 2000-0812
- Languages: English
- Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
- Publication date: 1998/02
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Effects of conventional chilling on beef quality.
- Author(s) : STEEN D., UYTTERHAEGEN L., CLAEYS E., et al.
- Date : 1998/02
- Languages : English
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Research on electrical stimulation in the Nethe...
- Author(s) : EIKELENBOOM G., SMULDERS F. J. M.
- Date : 1998/02
- Languages : English
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Effects of very fast chilling and hot boning on...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1998/02
- Languages : English
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Effect of transport and pre-slaughter holding o...
- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1998/02
- Languages : English
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Research on electrical stimulation of beef in U...
- Author(s) : TAYLOR A. A., RICHARDSON R. I.
- Date : 1998/02
- Languages : English
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