The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness

Application of electrical stimulation in the sheep and beef processing industry has been erratic around the world and this may reflect an incomplete knowledge of how to optimise the technology. Although it is well established that stimulation increases the rate of post-mortem glycolysis, other bioch...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Meat Science 2003-10, Vol.65 (2), p.677-691
Hauptverfasser:	Hwang, I.H., Devine, C.E., Hopkins, D.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Lamb Meat and meat product industries Proteolysis Shortening Stimulation Ultrastructure
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!