Does high voltage electrical stimulation of sheep affect rate of tenderisation?

New Zealand Journal of Agricultural Research

Volumn 44, Issue 1, 2001, Pages 53-58

  Devine, Carrick E ^a   Wells, Robyn ^a   Cook, Christian J ^a   Payne, Steven R ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Ageing rate; Electrical stimulation; Rigor mortis; Tenderness

Indexed keywords

EID: 0034941831     PISSN: 00288233     EISSN: None     Source Type: Journal    
DOI: 10.1080/00288233.2001.9513462     Document Type: Article

References (17)

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3. Electrical stimulation: Its early development - The development of the process in New Zealand
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6. Letter to editor
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9. Modelling post mortem - Texture of electrically stimulated and non stimulated beef
10. Meat tenderness of different muscles cooked to different temperatures and assessed by different methods
11. A predictive model for lamb tenderness
12. The interaction between type (High or low voltage) and time (3 or 40 minutes post stunning) of electrical stimulation of beef
13. The kinetics of rigor onset in beef muscle fibres
14. The effect of prerigor holding temperatures on calpain and calpastatin activity and meat tenderness
15. Biophysical aspects of meat tenderness
16. Untitled
17. The effects of ultimate pH of meat on the tenderness changes during ageing