ShareThe effect of chilling, electrical stimulation, and conditioning on pork eating quality.
Author(s) : TAYLOR A. A., NUTE G. R., WARKUP C. C.
Type of article: Article
Summary
Electrical stimulation 20 minutes after slaughter, followed by chilling at 1 deg C, improves the tenderness of meat.
Details
- Original title: The effect of chilling, electrical stimulation, and conditioning on pork eating quality.
- Record ID : 1995-3652
- Languages: English
- Source: Meat Sci. - vol. 39 - n. 3
- Publication date: 1995
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Indexing
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The effect of chilling, electrical stimulation ...
- Author(s) : TAYLOR A. A., NUTE G. R., WARKUP C. C.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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EFFECT OF ELECTRICAL STIMULATION, HIP SUSPENSIO...
- Author(s) : DRANSFIELD E., LEDWITH M. J., TAYLOR A. A.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 29 - n. 2
View record
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Effect of different electrical stimulation and ...
- Author(s) : TAYLOR A. A., TANTIKOV M. Z.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 31 - n. 4
View record
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STUDIES OF EXTRA LOW VOLTAGE ELECTRICAL STIMULA...
- Author(s) : HAWRYSH Z. J.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 2
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THE TENDERIZING MECHANISMS OF ELECTRICAL STIMUL...
- Author(s) : MARSH B. B.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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