Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quali...

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Bibliographic Details
Main Authors: Christina Bakker, Keith Underwood, Judson Kyle Grubbs, Amanda Blair
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
beef
electrical stimulation
glycolytic potential
quality
temperature decline
Online Access:https://www.mdpi.com/2304-8158/10/5/1065

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