Effects of Time Postmortem of Electrical Stimulation and Postmortem Chilling Method on Pork Quality and Palatability Traits
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1) , 294-295
- https://doi.org/10.1111/j.1365-2621.1984.tb13733.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Editorial: A Great Clinician and a Great FriendClinical Child Psychology and Psychiatry, 2003
- Quality, palatability and weight loss of pork as affected by electrical stimulationMeat Science, 1982
- QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMBJournal of Food Science, 1980
- EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEATJournal of Food Science, 1977
- Carcass electrical stimulation to prevent cold shortening toughness in beefNew Zealand Journal of Agricultural Research, 1976
- Electrical stimulation and lamb tendernessNew Zealand Journal of Agricultural Research, 1976
- t Tests and Intervals for Comparisons Suggested by the DataPublished by JSTOR ,1975
- Meat quality and the acceleration of post‐mortem glycolysis by electrical stimulationInternational Journal of Food Science & Technology, 1973
- Response of Striated Muscle to Electrical StimulationJournal of Food Science, 1967
- Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical StimulationJournal of Food Science, 1966