ShareMEAT QUALITY AFTER ELECTRIC STIMULATION AND CHILLING.
[In German. / En allemand.]
Author(s) : CHRYSTALL B.
Type of article: Article
Summary
DESCRIBES ELECTRIC STIMULATION PROCESSES AND EQUIPMENT FOR BEEF AND LAMB CARCASSES. THE CARCASSES CAN BE ELECTRICALLY STIMULATED EITHER IMMEDIATELY AFTER SLAUGHTERING, OR AFTER CUTTING UP. EVALUATION OF THE EFFECTS OF THIS TREATMENT, FREEZING AND STORAGE ON MEAT TENDERNESS. (Bull. bibliogr. CDIUPA, FR., 14, N.2, FEB. 1980, 90, 140201.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1981-0133
- Languages: German
- Source: Schlacht. Vermarkt. - vol. 80 - n. 1
- Publication date: 1980
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Beef; Electrical stimulation; Sheep; Freezing
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EFFECT OF ELECTRICAL STIMULATION ON THE TENDERI...
- Author(s) : MOLLER A. J.
- Date : 1983
- Languages : English
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CHANGES IN MEAT HANDLING AND QUALITY.
- Author(s) : BAILEY A. J.
- Date : 1983
- Languages : English
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DOES QUICK FREEZING CAUSE COLD-SHORTENING.
- Author(s) : WOLTERSDORF W.
- Date : 1984
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 84
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PROCESSING AND FREEZING OF STEAKS FROM PRE-RIGO...
- Author(s) : BERRY B. W., LEDDY K. F., ONO K.
- Date : 1987
- Languages : English
- Source: Sci. Aliments - vol. 7 - n. 2
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POSTMORTEM MUSCLE ALTERATIONS IN BEEF CARCASS T...
- Author(s) : SCHROEDER J., CRAMER D., BOWLING R.
- Date : 1982
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 54 - n. 3
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