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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Detalles Bibliográficos
Autores principales: Bakker, Christina, Underwood, Keith, Grubbs, Judson Kyle, Blair, Amanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150948/
https://www.ncbi.nlm.nih.gov/pubmed/34065955
http://dx.doi.org/10.3390/foods10051065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150948/
https://www.ncbi.nlm.nih.gov/pubmed/34065955
http://dx.doi.org/10.3390/foods10051065

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