The effect of low voltage and high voltageelectrical stimulation on pork quality.

@article{Taylor1995TheEO,
  title={The effect of low voltage and high voltageelectrical stimulation on pork quality.},
  author={Addison A Taylor and L Martoccia},
  journal={Meat science},
  year={1995},
  volume={39 3},
  pages={319-26}
}
Carcasses from 36 Large White gilts, 70-80 kg live weight, were randomly allocated to three experimental groups. Pigs in the first group were electrically stimulated with low voltage during bleeding (85v, 14Hz for 64 s) and split before cooling. The left sides were rapidly chilled in air at -15°C for 75 min and then at 1°C until 24 h post-slaughter; right sides were chilled conventionally in air at 1°C for 24 h. In the second group, two different treatments were used 20 min post-slaughter: left… CONTINUE READING