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...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Ann M Hess, Blanchefort A Djimsa, Dale R Woerner, Keith E. Belk, Mahesh N. Nair
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Iowa State University Digital Press 2022-04-01
coleção:	Meat and Muscle Biology
Assuntos:	beef carcass size chilling electrical stimulation nonlinear regression model temperature decline
Acesso em linha:	https://www.iastatedigitalpress.com/mmb/article/id/13893/
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!