电刺激技术在牛肉快速成熟中的应用研究

[1] Influence of electrical stimulation,cooling rates and aging on the shear force values of chilled lamb. Shorthose W R. Animal Science Journal . 1986

[2] Evaluation of electrcical parameters for stimulating lamb carcasses. Rashid N H. Food Science . 1983

[3] Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. Huffman K L. Journal of Animal Sciences . 1996

[4] Accelerated processing to improve the aging response of meat. Frans J M. Utrecht , Ecceamst . 1992

[5] The hydrodyne new process to improve beef tenderness. Solomon M B. Animal Science Journal . 1997

[1] Influence of electrical stimulation,cooling rates and aging on the shear force values of chilled lamb. Shorthose W R. Animal Science Journal . 1986

[2] Evaluation of electrcical parameters for stimulating lamb carcasses. Rashid N H. Food Science . 1983

[3] Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. Huffman K L. Journal of Animal Sciences . 1996

[4] Accelerated processing to improve the aging response of meat. Frans J M. Utrecht , Ecceamst . 1992

[5] The hydrodyne new process to improve beef tenderness. Solomon M B. Animal Science Journal . 1997