SharePOSTMORTEM MUSCLE ALTERATIONS IN BEEF CARCASS TEMPERATURE, PH AND PALATABILITY FROM ELECTRICAL STIMULATION.
Author(s) : SCHROEDER J., CRAMER D., BOWLING R.
Type of article: Article
Summary
AFTER A GRAZING SEASON THE CATTLE WAS EITHER SLAUGHTERED OR FATTENED WITH HIGHLY NUTRIENT FEEDING OVER 104 DAYS PRIOR TO SLAUGHTERING. THE CARCASSES WERE ELECTRICALLY STIMULATED. ELECTRICAL STIMULATION INCREASES TENDERNESS AND DECREASES THE SHEAR STRENGTH OF THE MEAT FROM GRAZING CATTLE, BUT IT IS INEFFICIENT FOR THE MEAT FROM ANIMALS WITH HIGHLY NUTRIENT FEEDING.
Details
- Original title: POSTMORTEM MUSCLE ALTERATIONS IN BEEF CARCASS TEMPERATURE, PH AND PALATABILITY FROM ELECTRICAL STIMULATION.
- Record ID : 1983-2193
- Languages: English
- Source: Can. J. Anim. Sci. - vol. 54 - n. 3
- Publication date: 1982
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