BACTERIOLOGY OF ELECTRICALLY STIMULATED AND UNSTIMULATED RABBIT, PORK, LAMB AND BEEF CARCASSES

被引：19

作者：

MRIGADAT, B

SMITH, GC

DUTSON, TR

HALL, LC

HANNA, MO

VANDERZANT, C

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1980年 / 43卷 / 09期

关键词：

D O I：

10.4315/0362-028X-43.9.686

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：686 / &

共 16 条

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

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CARSE, WA .

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[8] STORAGE STABILITY AND BACTERIOLOGICAL PROFILE OF REFRIGERATED GROUND BEEF FROM ELECTRICALLY-STIMULATED HOT-BONED CARCASSES [J].

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JOURNAL OF FOOD PROTECTION, 1978, 41 (12) :957-960

[9] EFFECT OF ELECTRICAL-STIMULATION ON QUALITY AND PALATABILITY OF LIGHTWEIGHT BEEF CARCASSES [J].

SAVELL, JW ;

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JOURNAL OF ANIMAL SCIENCE, 1978, 46 (05) :1221-1228

[10] STRUCTURAL-CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE [J].

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DUTSON, TR ;

SMITH, GC ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1606-&

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