EFFECTS OF ELECTRICAL-STIMULATION ON MEAT TISSUE AND MUSCLE PROPERTIES - REVIEW

被引：65

作者：

CROSS, HR

机构：

[1] US DA Meat Science Research Laboratory, Beltsville, Maryland

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03823.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Electrical stimulation of‐pre‐rigor muscle has received considerable attention recently as a means to increase tenderness or alleviate the effects of cold shortening. The process is being used commercially in New Zealand for accelerated conditioning of lambs. Research in the U.S. has involved varied methods of electrical stimulation on different types of slaughter animals. Electrical stimulation is also being investigated as a means to accelerate hot processing. This paper will background the research on electrical stimulation and discuss future research needs. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：509 / &