Advances in meat research. v. 1. Electrical stimulation.
1985
Pearson A.M. | Dutson T.R.
Electrical stimulation (ES) research and applications in the meat industry are reviewed in 9 detailed, authoritative, and descriptive overviews for meat scientists, processors, and producers. The text addresses the process characteristics of ES and its benefits for accelerating glycolysis and preventing cold shortening in prerigor meat. Research findings are reported in the areas of cold-induced meat toughness; postmortem meat conditioning, including ES application; the effects of ES on meat quality, color, grade, heating, and palatability, and its use in hot boning of meat and in various industrial applications; the scientific basis for ES; the development of ES usage in New Zealand; the cold storage energy aspects of ES-hot boned meat; and the current status and future needs of ES research. Data and illustrations are presented throughout the text. (wz).
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