Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses

Animal Production Science

Volumn 50, Issue 11-12, 2010, Pages 1107-1114

  Pearce, K L ^a   Van De Ven, R ^b   Mudford, C ^c   Warner, R D ^d   Hocking Edwards, J ^e   Jacob, R ^f   Pethick, D W ^a   Hopkins, D L ^g  

^a MURDOCH UNIVERSITY   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c Realcold Milmech Ltd   (Australia)

^d DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^e SOUTH AUSTRALIAN RESEARCH AND DEVELOPMENT INSTITUTE   (Australia)

^f Baron Hay Court ^*  (United States)

^g Centre for Red Meat and Sheep Development   (Australia)

Author keywords

meat quality.

Indexed keywords

ELECTRICAL METHOD; OPTIMIZATION; PH; SHEEP; TEMPERATURE EFFECT;

OVIS ARIES;

EID: 78649546580     PISSN: 18360939     EISSN: None     Source Type: Journal    
DOI: 10.1071/AN10114     Document Type: Article

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