Add to ORKGOur study evaluated the effects of low voltage electrical stimulation (ES) during bleeding and hot boning at 1 hr postmortem on loin eye (LE) and top round (TR) muscles. Possibly because of relatively slow initial chilling rate used in our study, hot-boned (HB) muscles, even without ES, were comparable to conventionally chilled and boned counterparts. In fact, coupling ES with HB proved less desirable than HB only
Vita.A three-part study was conducted to determine the effect of electrical stimulation on the quali...
Graduation date: 1981A 2x2 factorial experimental design with 2 replications was\ud used to study th...
ABSTRACT Studies were conducted to investigate the effects of electrical stunning and hot boning on ...
Our study evaluated the effects of low voltage electrical stimulation (ES) during bleeding and hot b...
Low voltage electrical stimulation (ES) during bleeding and subsequent carcass chilling at 36 to 46°...
Short bursts of electricity (intermittent electrical stimulation) to beef carcasses accelerated pH d...
Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However,...
Low voltage electrical stimulation (ES) during bleeding and subsequent carcass chilling at 36 to 46...
Low voltage electrical stimulation of young bulls at 30 to 45 min after bleeding resulted in a lower...
Physical and chemical characteristics of postmortem bovine muscle and the effects of electrical stim...
The effect on ostrich muscle quality of an additional thoracic stick (TS) to the normal ventral thro...
It has been known for years that electrical stimulation will improve tenderness of meat, but the tec...
Beef carcasses were stimulated with either 50 or 500 V and exposed to three chilling temperatures du...
The time of application and duration of electrical stimulation (ES) on light and heavy carcasses of ...
The objective of this study was to evaluate the influence of two levels of low voltage electrical st...
Vita.A three-part study was conducted to determine the effect of electrical stimulation on the quali...
Graduation date: 1981A 2x2 factorial experimental design with 2 replications was\ud used to study th...
ABSTRACT Studies were conducted to investigate the effects of electrical stunning and hot boning on ...
Our study evaluated the effects of low voltage electrical stimulation (ES) during bleeding and hot b...
Low voltage electrical stimulation (ES) during bleeding and subsequent carcass chilling at 36 to 46°...
Short bursts of electricity (intermittent electrical stimulation) to beef carcasses accelerated pH d...
Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However,...
Low voltage electrical stimulation (ES) during bleeding and subsequent carcass chilling at 36 to 46...
Low voltage electrical stimulation of young bulls at 30 to 45 min after bleeding resulted in a lower...
Physical and chemical characteristics of postmortem bovine muscle and the effects of electrical stim...
The effect on ostrich muscle quality of an additional thoracic stick (TS) to the normal ventral thro...
It has been known for years that electrical stimulation will improve tenderness of meat, but the tec...
Beef carcasses were stimulated with either 50 or 500 V and exposed to three chilling temperatures du...
The time of application and duration of electrical stimulation (ES) on light and heavy carcasses of ...
The objective of this study was to evaluate the influence of two levels of low voltage electrical st...
Vita.A three-part study was conducted to determine the effect of electrical stimulation on the quali...
Graduation date: 1981A 2x2 factorial experimental design with 2 replications was\ud used to study th...
ABSTRACT Studies were conducted to investigate the effects of electrical stunning and hot boning on ...