Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature

Meat Science

Volumn 77, Issue 3, 2007, Pages 372-383

  Hollung, Kristin ^a   Veiseth, Eva ^a   Frøystein, Terje ^b   Aass, Laila ^c   Langsrud, Øyvind ^a   Hildrum, Kjell Ivar ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b Animalia   (Norway)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Adductor; Longissimus dorsi; Low voltage electrical stimulation; pH decline; Post mortem glycolysis; Warner Bratzler shear force

Indexed keywords

ANIMALIA; BOVINAE;

EID: 34547469978     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.029     Document Type: Article

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