ShareTHE EFFECTS OF CARCASS ELECTRICAL STIMULATION AND COOLER TEMPERATURE ON THE QUALITY AND PALATABILITY OF BULL AND STEER BEEF.
Author(s) : CROUSE J. D., SEIDEMAN S. C., CROSS H. R.
Type of article: Article
Summary
AFTER ELECTRICAL STIMULATION, THE CARCASSES WERE COOLED TO 2 OR 16 DEG C FOR 12 HRS. THE QUALITY OF CARCASSES WAS EVALUATED BY ORGANOLEPTIC ANALYSIS AND MEASUREMENT OF SHEAR STRENGTH. HIGH TEMPERATURES AND ELECTRICAL STIMULATION ARE NOT EFFICIENT FOR IMPROVING MEAT PALATABILITY.
Details
- Original title: THE EFFECTS OF CARCASS ELECTRICAL STIMULATION AND COOLER TEMPERATURE ON THE QUALITY AND PALATABILITY OF BULL AND STEER BEEF.
- Record ID : 1984-0607
- Languages: English
- Source: Can. J. Anim. Sci. - vol. 56 - n. 1
- Publication date: 1983
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Indexing
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EFFECTS OF ELECTRICAL STIMULATION AND TEMPERATU...
- Author(s) : KOH K. C.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 3
View record
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POSTMORTEM MUSCLE ALTERATIONS IN BEEF CARCASS T...
- Author(s) : SCHROEDER J., CRAMER D., BOWLING R.
- Date : 1982
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 54 - n. 3
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EFFECTS OF LOW-FREQUENCY ELECTRICAL STIMULATION...
- Author(s) : TAKAHASHI G., LOCHNER J. V., MARSH B. B.
- Date : 1984
- Languages : English
- Source: Meat Sci. - vol. 11 - n. 3
View record
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LOW VOLTAGE ELECTRICAL STIMULATION AND POST-MOR...
- Author(s) : FABIANSSON S., REUTERSWARD A. L.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 12 - n. 4
View record
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INFLUENCE OF CONTINUOUS VERSUS INTERMITTENT CUR...
- Author(s) : SMULDERS F. J. M., EIKELENBOOM G.
- Date : 1986/03
- Languages : German
- Source: Fleischwirtschaft - vol. 66 - n. 3
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