Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle

Meat Science

Volumn 88, Issue 3, 2011, Pages 559-565

  Li, Chunbao ^a,b   Li, Jing ^a   Li, Xin ^a   Hviid, Marchen ^c   Lundström, Kerstin ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

^c DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Beef; Color stability; Electrical stimulation; Postmortem aging; Protein solubility; Water holding capacity

Indexed keywords

COLOR STABILITY; ELECTRICAL STIMULATION; POSTMORTEM AGING; PROTEIN SOLUBILITY; WATER HOLDING CAPACITY;

MEATS; MUSCLE; OXYGENATION; PROTEINS; SOLUBILITY; STABILITY;

COLOR;

BOS; BOVINAE;

MUSCLE PROTEIN; MYOGLOBIN; WATER;

AGE; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; ELECTROCHEMICAL ANALYSIS; FOOD HANDLING; MALE; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; PIGMENTATION; SARCOPLASMIC RETICULUM; SKELETAL MUSCLE; SOLUBILITY; SURFACE PROPERTY; TEMPERATURE; TIME;

AGE FACTORS; ANIMALS; CATTLE; ELECTROCHEMICAL TECHNIQUES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; PIGMENTATION; SARCOPLASMIC RETICULUM; SOLUBILITY; SURFACE PROPERTIES; TEMPERATURE; TIME FACTORS; WATER;

EID: 79952814922     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.012     Document Type: Article

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