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Tenderness Improvement of the Major Muscles of the Beef Carcass by Electrical Stimulation

โœ Scribed by F. K. McKEITH; J. W. SAVELL; G. C. SMITH

Book ID
108804873
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
444 KB
Volume
46
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