Water-holding and color characteristics of beef from electrically stimulated carcasses

Journal of Muscle Foods

Volumn 14, Issue 1, 2003, Pages 33-49

  McKenna, D R ^a   Maddock, T D ^a,b   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; ELECTRIC EXCITATION; MOISTURE; MUSCLE; PH EFFECTS; TEMPERATURE MEASUREMENT;

CARCASSES;

MEATS;

EID: 0037355620     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2003.tb00344.x     Document Type: Article

References (14)

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2. DEN HERTOG-MEISCHKE, M.J.A., SMULDERS, F.J.M., VAN LOGTESTDN, J.G. and VAN KNAPEN, F. 1997. The effect of electrical stimulation on the water-holding capacity and protein denaturation of two bovine muscles. J. Anim. Sci. 75, 118-124.
3. DEVINE, C.E., ELLERY, S. and AVERILL, S. 1984. Responses of different types of ox muscle to electrical stimulation. Meat Sci. 10, 35-51.
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