Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type Products
Ten standard grade steers were used to determine the effect of low voltage electrical\stimulation and storage treatments on water holding capacity (WHC), emulsifying capacity (EC) and emulsion stability (ES) of beef used for emulsion type products. Five animals were slaughtered and the carcasses imm...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2009-12-01
|
| Series: | Revista Científica |
| Online Access: | http://www.produccioncientificaluz.org/index.php/cientifica/article/view/14056 |