Bovine muscle shortening and protein degradation after electrical stimulation, excision and chilling

Electrical stimulation-dependent improvement in beef tenderness resulted from mechanisms other than avoidance of cold shortening in excised muscle chilled at a normal rate (10°C at 10h post-stimulation). At normal chilling rate, electrical stimulation enhanced degradation of the myofibrillar protein...

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Veröffentlicht in:	Meat science 1983-01, Vol.8 (3), p.163-183
Hauptverfasser:	Salm, C.P., Forrest, J.C., Aberle, E.D., Mills, E.W., Snyder, A.C., Judge, M.D.
Format:	Artikel
Sprache:	eng
Schlagworte:	food composition food processing food quality meat products
Online-Zugang:	Volltext
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