The impact of new generation pre-dressing mid-voltage electrical stimulation on colour stability

52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

Volumn , Issue , 2023, Pages 627-628

  Toohey, E S ^a   Hopkins, D L ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Electrical stimulation; Lamb; Meat colour; Mid voltage

Indexed keywords

EID: 84872799778     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (3)

1. Channon H. A, Baud S.R. and Walker P.J. (2005). Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle. Australian Journal of Experimental Agriculture, 45, 585-592.
2. Hopkins D.L., Shaw F.D., Baud S. and Walker P.J. (2005). Effects of level of current during lamb carcase electrical stimulation on post-mortem muscle changes and meat quality. Proceedings New Zealand Society of Animal Production 65, 247-251.
3. Mancini R.A. and Hunt M.C. (2005). Current research in meat colour. Meat Science, 71, 100-121.