Quantifying the rate of pH and temperature decline in lamb carcasses using medium voltage electrical stimulation in an Australian abattoir

Australian Journal of Experimental Agriculture

Volumn 46, Issue 6-7, 2006, Pages 869-874

  Pearce, K L ^a   Hopkins, D L ^b   Toohey, E ^b   Pethick, D W ^a   Richards, I ^c  

^a MURDOCH UNIVERSITY   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c Meat and Livestock Australia   (Australia)

Author keywords

Medium voltage electrical stimulation; pH temperature decline; Sheep meat eating quality

Indexed keywords

FOOD PROCESSING; MEAT; PH; SHEEP; TEMPERATURE;

AUSTRALASIA; AUSTRALIA;

OVIS ARIES;

EID: 33745362841     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA05366     Document Type: Conference Paper

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