EFFECTS OF ELECTRICAL-STIMULATION ON CARCASS QUALITY AND MEAT PALATABILITY TRAITS OF CHAROLAIS CROSSBRED BULLS AND STEERS Academic Article

abstract

• Fortyfour Charolais crossbred bulls and steers from a similar background and fed commercially were slaughtered and the right side of each carcass was electrically stimulated. Electrical stimulation reduced lean maturity scores (bulls and steers) and, for steers, lowered lean firmness scores (softer lean) and improved heatring scores. Electrical stimulation significantly improved most tenderness measurements on steaks from young bulls, but was only effective in decreasing shear force values of steaks from steers. Electrical stimulation was more effective in improving the tenderness of steaks from bulls than those from steers. Copyright 1986, Wiley Blackwell. All rights reserved

authors

• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• STIFFLER, D. M., GRIFFIN, C. L., SMITH, G. C., LUNT, D. K., & SAVELL, J. W.

citation count

• 5

complete list of authors

• STIFFLER, DM||GRIFFIN, CL||SMITH, GC||LUNT, DK||SAVELL, JW

publication date

• July 1986

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1986.tb11191.x

start page

• 883

end page

• 885

volume

• 51

issue

• 4

URL

• http://dx.doi.org/10.1111/j.1365-2621.1986.tb11191.x