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Volumn 48, Issue 7, 2008, Pages 898-903

Validating the benefits of a medium voltage electrical stimulation unit at an abattoir in Western Australia

Author keywords

[No Author keywords available]

Indexed keywords

COMPARATIVE STUDY; EXPERIMENTAL STUDY; FOOD QUALITY; MEAT; MODELING; SHEEP;

EID: 45849130499     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA08037     Document Type: Conference Paper
Times cited : (5)

References (14)
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    • Bickerstaffe R, Bekhit AED, Robertson LJ, Roberts N, Geesink GH (2001) Impact of introducing specifications on the tenderness of retail meat. Meat Science 59, 303-315. doi: 10.1016/S0309-1740(01)00083-3
    • (2001) Meat Science , vol.59 , pp. 303-315
    • Bickerstaffe, R.1    Bekhit, A.E.D.2    Robertson, L.J.3    Roberts, N.4    Geesink, G.H.5
  • 5
    • 0038267939 scopus 로고    scopus 로고
    • The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness
    • doi: 10.1016/S0309-1740(02)00271-1
    • Hwang I, Devine C, Hopkins D (2003) The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Science 65, 677-691. doi: 10.1016/S0309-1740(02)00271-1
    • (2003) Meat Science , vol.65 , pp. 677-691
    • Hwang, I.1    Devine, C.2    Hopkins, D.3
  • 6
    • 34248586074 scopus 로고    scopus 로고
    • Effect of lamb age and electrical stimulation on the colour stability of fresh lamb meat
    • doi: 10.1071/AR06126
    • Jacob R, D'Antuono M, Smith G, Pethick D, Warner R (2007) Effect of lamb age and electrical stimulation on the colour stability of fresh lamb meat. Australian Journal of Agricultural Research 58, 374-382. doi: 10.1071/AR06126
    • (2007) Australian Journal of Agricultural Research , vol.58 , pp. 374-382
    • Jacob, R.1    D'Antuono, M.2    Smith, G.3    Pethick, D.4    Warner, R.5
  • 8
    • 0026814950 scopus 로고
    • Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability
    • May S, Dolezal H, Gill D, Ray F, Buchanan D (1992) Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability. Journal of Animal Science 70, 444-453.
    • (1992) Journal of Animal Science , vol.70 , pp. 444-453
    • May, S.1    Dolezal, H.2    Gill, D.3    Ray, F.4    Buchanan, D.5
  • 9
    • 33745383645 scopus 로고    scopus 로고
    • Quantifying the rate of pH and temperature decline in lamb carcasses using mid voltage electrical stimulation in an Australian abattoir
    • doi: 10.1071/EA05322
    • Pearce K, Hopkins D, Toohey E, Pethick D, Richards I (2006) Quantifying the rate of pH and temperature decline in lamb carcasses using mid voltage electrical stimulation in an Australian abattoir. Australian Journal of Experimental Agriculture 46, 787-792. doi: 10.1071/EA05322
    • (2006) Australian Journal of Experimental Agriculture , vol.46 , pp. 787-792
    • Pearce, K.1    Hopkins, D.2    Toohey, E.3    Pethick, D.4    Richards, I.5
  • 10
    • 0035642193 scopus 로고    scopus 로고
    • The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb
    • doi: 10.1016/S0309-1740(01)00082-1
    • Redmond G, McGeehin B, Sheridan J, Butler F (2001) The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb. Meat Science 59, 293-301. doi: 10.1016/S0309-1740(01)00082-1
    • (2001) Meat Science , vol.59 , pp. 293-301
    • Redmond, G.1    McGeehin, B.2    Sheridan, J.3    Butler, F.4
  • 11
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    • Lamb and sheep meat eating quality-industry and scientific issues and the need for integrated research
    • doi: 10.1071/EA04007
    • Russell B, McAlister G, Ross I, Pethick D (2005) Lamb and sheep meat eating quality-industry and scientific issues and the need for integrated research. Australian Journal of Experimental Agriculture 45, 465-467. doi: 10.1071/EA04007
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    • Russell, B.1    McAlister, G.2    Ross, I.3    Pethick, D.4
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    • Quantifying the rate of pH and temperture decline in lamb carcasses at three abattoirs in New South Wales
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    • Toohey E, Hopkins D, McLeod B, Nielsen S (2006) Quantifying the rate of pH and temperture decline in lamb carcasses at three abattoirs in New South Wales. Australian Journal of Experimental Agriculture 46, 875-878. doi: 10.1071/EA05324
    • (2006) Australian Journal of Experimental Agriculture , vol.46 , pp. 875-878
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    • Zhu, L.1    Brewer, M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.