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- Zhang, Yimin; Ji, Xiaokai; Mao, Yanwei; Luo, Xin; Zhu, Lixian; Hopkins, David L.
- Meat science 2019 v.149 pp. 47-54
- electrical treatment, etc ; beef; beef carcasses; color; electric potential; meat quality; pH; sarcomeres; slaughterhouses; temperature; transmission electron microscopy; Show all 11 Subjects
- ... In this study, a medium voltage electrical stimulation (ES) system with three parameter combinations (A: 1A, 1.55 ms pulse width, 27 s; B: 0.55A, 1 ms pulse width, 34 s; C: 0.55A, 2 ms pulse width, 20s) were applied to beef carcases (n = 24; 319 ± 26.4 kg), in the context of a very slow pH decline rate in the abattoir. All the ES combinations significantly accelerated the rate of pH decline (refle ...