Open AccessEffects of Electrical Stimulation, Chilling Rate, and Carcass Size on Rates of Temperature Decline and pH Decline, and Beef Quality
Author(s) -
B. A. Djimsa,
D. R. Woerner,
Mahesh N. Nair,
J. N. Martin,
R. J. Delmore,
K. E. Belk
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.077
Subject(s) - tenderness , loin , longissimus dorsi , zoology , chemistry , stimulation , toughening , food science , biology , materials science , composite material , toughness , neuroscience