ELECTRICAL-STIMULATION OF MUTTON

被引：5

作者：

BOUTON, PE

HARRIS, PV

SHORTHOSE, WR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb10382.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1011 / 1017

页数：7

共 23 条

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[2] EFFECT OF LOW-VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND PH [J].

BOUTON, PE ;

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BOUTON, PE ;

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[5] CARCASS ELECTRICAL-STIMULATION TO PREVENT COLD SHORTENING TOUGHNESS IN BEEF [J].

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GILBERT, KV ;

CARSE, WA .

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[6]

DEMEYER D, 1980, 26TH P EUR M MEAT RE, V2

[7] LYSOSOMAL-ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE [J].

DUTSON, TR ;

SMITH, GC ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1980, 45 (04) :1097-1098

[8] EFFECTS OF ELECTRICAL-STIMULATION AND DELAYED CHILLING OF BEEF CARCASSES ON CARCASS AND MEAT CHARACTERISTICS [J].

ELGASIM, EA ;

KENNICK, WH ;

MCGILL, LA ;

ROCK, DF ;

SOELDNER, A .

JOURNAL OF FOOD SCIENCE, 1981, 46 (02) :340-+

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

GEORGE, AR ;

BENDALL, JR ;

JONES, RCD .

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

[10]

JUDGE MD, 1980, 26TH P M EUR MEAT RE, V2, pJ3

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