The Impact of Carcass Size, Chilling Conditions, and Electrical Stimulation on Beef Postmortem Temperature and pH Decline
Variability in carcass size can influence carcass chilling rates, which could result in issues associated with beef tenderness and color. Moreover, the usage of electrical stimulation can affect postmortem metabolism and meat quality. However, few studies have looked at the combined impact of chilli...
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| Materialtyp: | Artigo |
| Språk: | Inglês |
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Iowa State University Digital Press
2022-04-01
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| Serie: | Meat and Muscle Biology |
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| Länkar: | https://www.iastatedigitalpress.com/mmb/article/id/13893/ |
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