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Research on electrical stimulation in the Netherlands.

Author(s) : EIKELENBOOM G., SMULDERS F. J. M.

Type of excerpt: Book chapter

Summary

During the past 15 years research has been conducted in the Netherlands on the processing of veal and beef, studying the separate or combined effects of processing methods such as electrical stimulation, rapid chilling and hot boning. The purpose of the paper is to briefly review some of the experiences during that period with electrical stimulation in veal, particularly with regard to the effects on tenderness. Although veal is an important commodity in the Netherlands, the results may also serve as a model for similar effects which may occur in beef under accelerated processing procedures.

Details

  • Original title: Research on electrical stimulation in the Netherlands.
  • Record ID : 2000-0826
  • 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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