Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls.

Abstract

In this study, the effects of low-voltage electrical stimulation (LVES) and rapid chilling (RC) treatments on the quality characteristics of beef carcasses were evaluated, including the rate of pH and temperature decline, evaporative loss of carcasses, purge loss, cooking loss, and shear force values of m. longissimus steaks. Each carcass of 28 Chinese… (More)

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