RESEARCH ON REDUCING THE LENGTH OF MATURATION IN USING ELECTROSTIMULATION OF BEEF
From technological point of view in the food industry has been obtained meat maturation using different methods: storage under controlled conditions, the use of enzymes or mechanical equipment tenderization musculature. Was also reported that electrical stimulation of carcasses immediately after sla...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2014-01-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201302&vol=2&aid=3914 |