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 use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency o...
The objective of this study was to evaluate the influence of two levels of low voltage electrical st...
Electrical stimulation was applied to bull carcasses at a low voltage (80V, 15Hz, 30 s). The pH decl...
Short bursts of electricity (intermittent electrical stimulation) to beef carcasses accelerated pH ...
Short bursts of electricity (intermittent electrical stimulation) to beef carcasses accelerated pH d...
The aim of the present study was to determine mathematical relationships between pH changes in beef ...
The effect of some electrical stimulation methods of carcass and side on rheological and colour char...
The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat qualit...
Beef carcasses were stimulated with either 50 or 500 V and exposed to three chilling temperatures du...
Vita.A three-part study was conducted to determine the effect of electrical stimulation on the quali...
The effect of electrical stipulation on changes in pH of meat stored at ambient and refrigeration te...
Low voltage electrical stimulation (ES) during bleeding and subsequent carcass chilling at 36 to 46...
A total of 40 beef were used to determine the effects of High Voltage Electrical Stimulation (HVES; ...
Graduation date: 1981A 2x2 factorial experimental design with 2 replications was\ud used to study th...
Physical and chemical characteristics of postmortem bovine muscle and the effects of electrical stim...
The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency o...
The objective of this study was to evaluate the influence of two levels of low voltage electrical st...
Electrical stimulation was applied to bull carcasses at a low voltage (80V, 15Hz, 30 s). The pH decl...
Short bursts of electricity (intermittent electrical stimulation) to beef carcasses accelerated pH ...
Short bursts of electricity (intermittent electrical stimulation) to beef carcasses accelerated pH d...
The aim of the present study was to determine mathematical relationships between pH changes in beef ...
The effect of some electrical stimulation methods of carcass and side on rheological and colour char...
The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat qualit...
Beef carcasses were stimulated with either 50 or 500 V and exposed to three chilling temperatures du...
Vita.A three-part study was conducted to determine the effect of electrical stimulation on the quali...
The effect of electrical stipulation on changes in pH of meat stored at ambient and refrigeration te...
Low voltage electrical stimulation (ES) during bleeding and subsequent carcass chilling at 36 to 46...
A total of 40 beef were used to determine the effects of High Voltage Electrical Stimulation (HVES; ...
Graduation date: 1981A 2x2 factorial experimental design with 2 replications was\ud used to study th...
Physical and chemical characteristics of postmortem bovine muscle and the effects of electrical stim...
The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency o...
The objective of this study was to evaluate the influence of two levels of low voltage electrical st...
Electrical stimulation was applied to bull carcasses at a low voltage (80V, 15Hz, 30 s). The pH decl...