The objective of this study was to evaluate the effects of electrical current (stunning and stimulation) on carcass pH decline, beef appearance and tenderness of the steaks at two ageing times.
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In:INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 52., 2006,. Dublin, Ireland. Proceedings.
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PH.; BEEF; ELECTRICAL STUNNING; ELECTRICAL STIMULATION; TENDERNESS.
Series
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 52., 2006,. Dublin, Ireland. Proceedings.