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The 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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