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Passive electrical values of 76 probes of pig M. long. dors. with different quality are derterminated. It appears, that a factor (P = value), exactly ascertained from electrical parameters, is fit to characterize the quality of pork. The P-value is theoretical established and has relations to the stability of the membrane structures.
The following methods of insensitisation were tested for their effects on muscle pork quality: Electrocoma, 75 V, 15 sec; Electrocoma following intensive electrical stimulation and irritation of various parts of the animals's body, using the insensitising forceps; Dart gun insensitisation. Also tested was the action of muscle relaxants on pork quality.(More)
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