Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality
- Author
- PEARCE, K. L1 ; HOPKINS, D. L2 ; WILLIAMS, A1 ; JACOB, R. H3 ; PETHICK, D. W1 ; PHILLIPS, J. K1
[1] Murdoch University, Division of Veterinary and Biomedical Science, South Street, Murdoch, WA 6150, Australia
[2] NSW Department of Primary Industries, Agricultural and Research Station, Centre for Meat Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
[3] Department of Agriculture and Food Western Australia, Baron Hay Court, South Perth, Australia - Source
Meat science. 2008, Vol 81, Num 1, pp 188-195, 8 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Colour Drip loss Electrical stimulation Sheepmeat Tenderness Tenderometer pH
- Keyword (fr)
- Produit carné Qualité Tendreté Viande pH
- Keyword (en)
- Meat product Quality Tenderness Meat pH
- Keyword (es)
- Producto de carne Calidad Ternura Carne pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20814543
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2008.07.018 
https://dx.doi.org/10.1016/j.meatsci.2008.07.018
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