ShareThe effect of chilling, electrical stimulation and conditioning on pork eating quality.
Author(s) : TAYLOR A. A., NUTE G. R., WARKUP C. C.
Summary
Evaluation of drip losses, tenderness and organoleptic properties of pork treated by different methods (air preservation at temperatures higher than 10 deg C, air chilling at 1 deg C or high-voltage electrical stimulation).
Details
- Original title: The effect of chilling, electrical stimulation and conditioning on pork eating quality.
- Record ID : 1994-2367
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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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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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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INVESTIGATION OF LOW VOLTAGE STIMULATED BEEF CA...
- Author(s) : NILSSON H., RUDERUS H., FABIANSSON S.
- Date : 1979/08/27
- Languages : English
View record
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EFFECTS OF COMBINED PREMORTAL AND POSTMORTAL EL...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1988
- Languages : English
- Source: Nahrung - vol. 32 - n. 5
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
View record