Electrical stimulation and lamb tenderness
- 1 February 1976
- journal article
- Published by Taylor & Francis in New Zealand Journal of Agricultural Research
- Vol. 19 (1) , 7-11
- https://doi.org/10.1080/00288233.1976.10421039
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Meat quality and the acceleration of post‐mortem glycolysis by electrical stimulationInternational Journal of Food Science & Technology, 1973
- STUDIES IN MEAT TENDERNESS. 9. The Tenderness of Various Lamb Muscles in Relation to Their Skeletal Restraint and Delay Before FreezingJournal of Food Science, 1971
- MUSCLE CONTRACTION AND POSTMORTEM pH CHANGES IN PIG SKELETAL MUSCLEJournal of Food Science, 1970
- Studies in Meat Tenderness.Journal of Food Science, 1968
- The Long-Term Effect of Electrical Stimulation on the Post-Mortem Fall of pH in the Muscles of Landrace PigsJournal of Food Science, 1965
- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier ,1964