Electrical stimulation of beef sides.

@article{Bouton1980ElectricalSO,
  title={Electrical stimulation of beef sides.},
  author={P E Bouton and Allen L. Ford and Paul V. Harris and Freddy Shaw},
  journal={Meat science},
  year={1980},
  volume={4 2},
  pages={145-55}
}
Sides of beef were stimulated with one of three different systems of stimulation-a high voltage system (1100 V), a low voltage system (110 V) and an extra low voltage system (45 V). Warner-Bratzler shear measurements indicated that for muscles removed at 1 or 2 h post slaughter and then subjected to conditions which induce cold shortening, the high voltage system was superior to the other two. Warner-Bratzler shear values and taste panel tenderness scores indicated that, for all stimulation… CONTINUE READING

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