EFFECTS OF ELECTRICAL-STIMULATION, FOLLOWED BY MODERATE COOLING, ON MEAT QUALITY CHARACTERISTICS OF VEAL LONGISSIMUS-DORSI

被引：12
作者：
BUTS, B
CASTEELS, M
CLAEYS, E
DEMEYER, D
机构：
[1] MINIST LANDBOUW,CENTRUM LANDBOUWKUNDIG ONDERZOEK GENT,RIJKSSTN VEEVOEDING,MELLE GONTRODE,BELGIUM
[2] VRIJE UNIV BRUSSEL,INST BIOTECHNOL,B-1050 BRUSSELS,BELGIUM
来源：
MEAT SCIENCE | 1986年 / 18卷 / 04期
关键词：
D O I：
10.1016/0309-1740(86)90017-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：271 / 279
页数：9
相关论文
共 15 条
  • [1] BENDALL JR, 1972, MEAT RES I S BRISTOL, V2
  • [2] CASTEELS M, 1986, REV AGR
  • [3] EDWARDS A, 1979, MULTIPLE REGRESSION, P174
  • [4] EECKHOUT W, 1969, Annales de Zootechnie (Paris), V18, P263, DOI 10.1051/animres:19690303
  • [5] EFFECT OF ELECTRICAL-STIMULATION ON VEAL QUALITY
    EIKELENBOOM, G
    SMULDERS, FJM
    [J]. MEAT SCIENCE, 1986, 16 (02) : 103 - 112
  • [6] THE TENDERIZING EFFECT OF ELECTRICAL-STIMULATION OF BEEF CARCASSES
    GEORGE, AR
    BENDALL, JR
    JONES, RCD
    [J]. MEAT SCIENCE, 1980, 4 (01) : 51 - 68
  • [7] GRAU R, 1953, FLEISCHWIRTSCHS, V36, P733
  • [8] Hart P. C., 1962, Tijdschrift voor Diergeneeskunde, V87, P156
  • [9] Marsh B. B., 1974, Journal of Food Technology, V9, P129
  • [10] EFFECTS OF EARLY POSTMORTEM PH AND TEMPERATURE ON BEEF TENDERNESS
    MARSH, BB
    LOCHNER, JV
    TAKAHASHI, G
    KRAGNESS, DD
    [J]. MEAT SCIENCE, 1981, 5 (06) : 479 - 483
12