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Properties of Frankfurters Made From Electrically Stimulated Beef

โœ Scribed by R. N. TERRELL; J. A. JACOBS; J. W. SAVELL; G. C. SMITH

Book ID
108805602
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
303 KB
Volume
47
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

The electrical stimulation of beef carca
The electrical stimulation of beef carcasses
โœ James R. Bendall; Charles C. Ketteridge; Alan R. George ๐Ÿ“‚ Article ๐Ÿ“… 1976 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 572 KB

## Abstract Beef carcasses were stimulated shortly after slaughter at varying voltage, pulse frequency and duration, with the aim of accelerating the fall of pH, destruction of ATP and onset of rigor in the muscles, so that the meat could be chilled rapidly after slaughter without danger of coldโ€sh