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- Toohey, E.S.; van de Ven, R.; Thompson, J.M.; Geesink, G.H.; Hopkins, D.L.
- Meat science 2013 v.93 no.2 pp. 187-193
- electrical treatment, etc ; color; cooking quality; meat; meat quality; pH; sarcomeres; shear stress; sheep; Show all 9 Subjects
- ... This study evaluated the interaction between medium voltage electrical stimulation, SmartStretch™ stretching and ageing treatments on key meat quality traits of hot boned sheep m. semimembranosus. Medium voltage stimulation reduced initial pH (P<0.001), but did not impact on other meat quality traits. There was a significant interaction between stretch treatment and ageing (P<0.001) for shear forc ...