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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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