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- Banach, Joanna K.; Modzelewska‐Kapituła, Monika; Wichman, Konrad; Tkacz, Katarzyna; Żywica, Ryszard
- Journal of food processing and preservation 2018 v.42 no.4 pp. e13571
- electrical treatment, etc ; Holstein; beef; beef carcasses; bulls; cold treatment; heifers; meat tenderness; pH; postmortem changes; profitability; risk; shear stress; weight loss; Show all 14 Subjects
- ... The study was aimed at determining the effect of electrical stimulation (ES) and shock method of chilling on beef pH, tenderness and losses of half‐carcass weight. It was demonstrated that the use of treatments caused a rapid acceleration of the post mortem changes rate in heifers and cows half‐carcasses meat. ES accelerated pH decline in bulls half‐carcasses as well, however did not cause the dif ...