EFFECTS OF ELECTRICAL-STIMULATION, FOLLOWED BY MODERATE COOLING, ON MEAT QUALITY CHARACTERISTICS OF VEAL LONGISSIMUS-DORSI

被引：12

作者：

BUTS, B

CASTEELS, M

CLAEYS, E

DEMEYER, D

机构：

[1] MINIST LANDBOUW,CENTRUM LANDBOUWKUNDIG ONDERZOEK GENT,RIJKSSTN VEEVOEDING,MELLE GONTRODE,BELGIUM

[2] VRIJE UNIV BRUSSEL,INST BIOTECHNOL,B-1050 BRUSSELS,BELGIUM

来源：

MEAT SCIENCE | 1986年 / 18卷 / 04期

关键词：

D O I：

10.1016/0309-1740(86)90017-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：271 / 279

页数：9

共 15 条

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[2]

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[3]

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[4]

EECKHOUT W, 1969, Annales de Zootechnie (Paris), V18, P263, DOI 10.1051/animres:19690303

[5] EFFECT OF ELECTRICAL-STIMULATION ON VEAL QUALITY [J].

EIKELENBOOM, G ;

SMULDERS, FJM .

MEAT SCIENCE, 1986, 16 (02) :103-112

[6] THE TENDERIZING EFFECT OF ELECTRICAL-STIMULATION OF BEEF CARCASSES [J].

GEORGE, AR ;

BENDALL, JR ;

JONES, RCD .

MEAT SCIENCE, 1980, 4 (01) :51-68

[7]

GRAU R, 1953, FLEISCHWIRTSCHS, V36, P733

[8]

Hart P. C., 1962, Tijdschrift voor Diergeneeskunde, V87, P156

[9]

Marsh B. B., 1974, Journal of Food Technology, V9, P129

[10] EFFECTS OF EARLY POSTMORTEM PH AND TEMPERATURE ON BEEF TENDERNESS [J].

MARSH, BB ;

LOCHNER, JV ;

TAKAHASHI, G ;

KRAGNESS, DD .

MEAT SCIENCE, 1981, 5 (06) :479-483

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