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Effect of electrical stimulation on meat tenderness and microflora



Effect of electrical stimulation on meat tenderness and microflora



Veteriner Fakultesi Dergisi Istanbul 27(2): 547-556



In meat processing technology, various methods were proposed for the acceleration of rigor mortis, prevention of cold shortening, and tenderization of meat. Postmortem electrical stimulation, among these methods, has received considerable attention as a means to improve meat quality. Another benefit of electrical stimulation has been reported as an inhibitory effect on microorganisms on meat surface.

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Accession: 003727653

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