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Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes.

Author(s) : GARIEPY C., DELAQUIS P. J., AALHUS J. L., ROBERTSON M., LEBLANC C., RODRIGUE N.

Type of article: Article

Summary

Determination of the combined effects of electrical stimulation and chilling on the chemical composition, the pH, and the processing qualities of meats. Consequences of these treatments on the quality of beef-based sausages.

Details

  • Original title: Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes.
  • Record ID : 1995-3648
  • Languages: English
  • Source: Meat Sci. - vol. 39 - n. 2
  • Publication date: 1995

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