Electrical stimulation of ante-mortem stressed beef.

  title={Electrical stimulation of ante-mortem stressed beef.},
  author={T R Dutson and Jeffrey W. Savell and Gary C. Smith},
  journal={Meat science},
  volume={6 2},
Ten heifers were stressed before slaughter and one side of each animal was electrically stimulated. Six of the ten animals produced dark-cutting beef on the non-stimulated side. Electrical stimulation had no effect on muscle colour, ultimate pH, shear force or any of the sensory characteristics of muscle fibre tenderness, overall tenderness, connective tissue amount, juiciness, flavour desirability or overall palatability. The data from this study indicate that rapid pH decline is necessary for… CONTINUE READING

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