UTILIZATION OF ELECTRICAL STIMULATION TO IMPROVE MEAT QUALITY: A REVIEW uri icon

abstract

  • The use of electrical stimulation became a very active area of research in the mid 1970's because of its ability to tenderize meat and increase qualityindicating characteristics of the carcass. Various mechanisms have been investigated as to how electrical stimulation tenderizes meat and changes some of its properties, primarily color. This paper reviews the proposed mechanisms of tenderization and variables associated with its application. Copyright 1982, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Food Quality

altmetric score

  • 7

author list (cited authors)

  • SEIDEMAN, S. C., & CROSS, H. R.

citation count

  • 5

complete list of authors

  • SEIDEMAN, SC||CROSS, HR

publication date

  • December 1982

publisher