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- Żywica, Ryszard; Modzelewska-Kapituła, Monika; Banach, Joanna K.; Tkacz, Katarzyna
- International journal of food properties 2018 v.21 no.1 pp. 1386-1394
- electrical treatment, etc ; beef; beef quality; bulls; electric current; heifers; longissimus muscle; pH; slaughter; Show all 9 Subjects
- ... The aim of the present study was to determine mathematical relationships between pH changes in beef 24 h post-slaughter and changes in the intensity of electrical current flowing through bull and heifer carcasses during high-voltage electrical stimulation. The electrical stimulation was applied 40 min postmortem for 120 s. The pH values of m. longissimus thoracis et lumborum were analyzed in the f ...