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Effect of lowvoltage electrical stimulation on quality of hot-boned meat of polled Japanese cattle

2005

Okazaki, A.(Yamaguchi-ken. Livestock Research Inst., Mine (Japan))

AGROVOC Keywords
abattage d'animaux beef cattle bovin de boucherie calidad carne deshuesada chemicophysical properties deboned meat free amino acids ganado de carne nucleic acids quality sacrificio slaughtering stimuli stimulus
Bibliographic information
Issue 20 ISSN 0287-1262
Pagination
pp. 31-36
Other Subjects
Acidos nucleicos; Estimulo; Acide nucleique; Acide amine libre; Aminoacidos libres; Propiedades fisicoquimicas; Qualite; Viande desossee; Propriete physicochimique
Language
Japanese
Note
Summary (Ja)
5 tab. 3 fig. 10 ref.
Type
Summary
2008-05-15
AGRIS AP
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