Objectives

• 1 January 1983
• journal article
• Published by Taylor & Francis in C R C Critical Reviews in Food Science and Nutrition
• Vol. 18  (2) , 1
• https://doi.org/10.1080/10408398209527359

Abstract

Keywords

• ELECTRICAL STIMULATION
• QUALITY CHARACTERISTICS
• MEAT
• GLYCOLYSIS
• MORTEM ELECTRICAL
• SAFETY
• CONSERVATION
• CARCASS