Effects of electrical stimulation temperature of boning and storage time on bacterial counts and shelf life characteristics of beef cuts

Berry, B.W.; Kotula, A.W.

Journal of Food Science 47(3): 852-857

1982

0022-1147

10.1111/j.1365-2621.1982.tb12729.x

https://eurekamag.com/research/005/301/005301576.php