Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork quality

Meat Science

Volumn 65, Issue 4, 2003, Pages 1309-1313

  Channon, H A ^a   Walker, P J ^a   Kerr, M G ^a   Baud, S R ^a  

^a VIC INSTITUTE OF ANIMAL SCIENCE   (Australia)

Author keywords

Electrical stimulation; Meat quality; Pork

Indexed keywords

ELECTRIC POTENTIAL; MUSCLE; PH EFFECTS;

MEAT QUALITY;

MEATS;

SUS SCROFA;

EID: 0042885470     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00051-2     Document Type: Article

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