ShareThe influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles.
Author(s) : OLSSON U., HERTZMAN C., TORNBERG E.
Type of article: Article
Summary
The effects of electrical stimulation on pH, ATP and creatine phosphate content of two types of muscle (semimembranosus and longissimus dorsi). The evolution of muscular shortening during storage at 1-10 deg C. Correlation between ATP and creatine phosphate concentration, degree of muscular shortening and tenderness.
Details
- Original title: The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles.
- Record ID : 1995-0309
- Languages: English
- Source: Meat Sci. - vol. 37 - n. 1
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Muscle; Meat; Beef; Physical property; Electrical stimulation; Ph; Cold storage; Adenosine triphosphate
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