ShareELECTRICAL STIMULATION OF CARCASES.
[In Italian. / En italien.]
Author(s) : CHIZZOLINI R.
Type of article: Article
Summary
ELECTRICAL STIMULATION OF CARCASES IS REVIEWED IN THE LIGHT OF MODERN MEAT PRODUCTION TECHNIQUES STARTING FROM THE ANATOMY AND PHYSIOLOGY OF MUSCLE, GOING THROUGH THE PROBLEM OF COLD SHORTENING, THE PRINCIPLES AND PARAMETERS OF ELECTRICAL STIMULATION, TO END WITH THE EFFECTS OF THE LATTER ON MEAT QUALITY ATTRIBUTES.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1985-0606
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 215
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
ELECTRO-STIMULATION: EFFECTS ON MEAT QUALITY, P...
- Author(s) : WOLTERSDORF W., HONIKEL K. O.
- Date : 1982/07
- Languages : English
- Source: Fleischwirtschaft - vol. 62 - n. 7
View record
-
COLD SHORTENING AND ELECTROSTIMULATION. EFFECTS...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1989/08
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 8
View record
-
CONDITIONING OF MEAT.
- Author(s) : DRANSFIELD E.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
-
BOVINE MUSCLE SHORTENING AND PROTEIN DEGRADATIO...
- Author(s) : SALM C. P.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 8 - n. 3
View record
-
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
View record