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Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color
Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quali...
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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2021
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8150948/ https://ncbi.nlm.nih.gov/pubmed/34065955 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10051065 |
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