ENHANCEMENT OF LEAN CHARACTERISTICS OF VEAL CARCASSES BY ELECTRICAL-STIMULATION

被引：11

作者：

MCKEITH, FK

SAVELL, JW

MURPHEY, CE

SMITH, GC

机构：

来源：

MEAT SCIENCE | 1982年 / 6卷 / 01期

关键词：

D O I：

10.1016/0309-1740(82)90051-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：65 / 69

页数：5

共 13 条

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[3] QUALITY-INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL-STIMULATION AND POSTMORTEM CHILLING TIME [J].

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[4]

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[8] EFFECTS OF CERTAIN ELECTRICAL-STIMULATION PARAMETERS ON QUALITY AND PALATABILITY OF BEEF [J].

MCKEITH, FK ;

SMITH, GC ;

SAVELL, JW ;

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[9] QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMB [J].

RILEY, RR ;

SAVELL, JW ;

SMITH, GC ;

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[10] IMPROVING APPEARANCE AND PALATABILITY OF MEAT FROM RAM LAMBS BY ELECTRICAL-STIMULATION [J].

RILEY, RR ;

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JOURNAL OF ANIMAL SCIENCE, 1981, 52 (03) :522-529

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