Add to ORKGShort bursts of electricity (intermittent electrical stimulation) to beef carcasses accelerated pH decline and the onset of rigor mortis more than continuous stimulation did
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) wi...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...
The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat qualit...
Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However,...
Our study evaluated the effects of low voltage electrical stimulation (ES) during bleeding and hot b...
Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conv...
It has been known for years that electrical stimulation will improve tenderness of meat, but the tec...
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 ...
Low voltage electrical stimulation of young bulls at 30 to 45 min after bleeding resulted in a lower...
The time of application and duration of electrical stimulation (ES) on light and heavy carcasses of ...
Graduation date: 1981A 2x2 factorial experimental design with 2 replications was\ud used to study th...
In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass...
Electrical stimulation speeds the rate of pH decline in beef muscle. A study was conducted to evalua...
The aim of the present study was to determine mathematical relationships between pH changes in beef ...
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) wi...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...
The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat qualit...
Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However,...
Our study evaluated the effects of low voltage electrical stimulation (ES) during bleeding and hot b...
Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conv...
It has been known for years that electrical stimulation will improve tenderness of meat, but the tec...
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 ...
Low voltage electrical stimulation of young bulls at 30 to 45 min after bleeding resulted in a lower...
The time of application and duration of electrical stimulation (ES) on light and heavy carcasses of ...
Graduation date: 1981A 2x2 factorial experimental design with 2 replications was\ud used to study th...
In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass...
Electrical stimulation speeds the rate of pH decline in beef muscle. A study was conducted to evalua...
The aim of the present study was to determine mathematical relationships between pH changes in beef ...
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) wi...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...
The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat qualit...