Should electrical stimulation be applied when cold shortening is not a risk?

Meat Science

Volumn 70, Issue 4, 2005, Pages 733-742

  Strydom, P E ^a   Frylinck, L ^a   Smith, M F ^a  

^a AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Beef; Calpain; Chilling rate; Colour; Drip loss; Electrical stimulation; Myofibril fragment length; Sarcomere length; Tenderness

Indexed keywords

BEEF; CAPLAIN; CHILLING RATES; DRIP LOSS; ELECTRICAL SIMULATION; MYOFIBRIL FRAGMENT LENGTH; SARCOMERE LENGTH; TENDERNESS;

COLOR; COOLING; FOOD PRODUCTS PLANTS; HEATING; MEATS; PH EFFECTS; RISKS; SAMPLING; TEMPERATURE DISTRIBUTION;

ELECTRIC POTENTIAL;

NES;

EID: 18844451980     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.03.010     Document Type: Article

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