Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation

Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation

This study investigated the effect of localized electrical stimulation on Hanwoo beef quality. It focused on the chemical and physical properties of the Longissimus thoracis (LT) and Biceps femoris (BF) muscles, and it explored the implications of carbon dioxide (CO<sub>2</sub>) reductio...

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Detaylı Bibliyografya
Asıl Yazarlar: Dawoon Jeong, Young Soon Kim, Hong-Gun Kim, Inho Hwang
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: MDPI AG 2023-12-01
Seri Bilgileri:Foods
Konular:
localized electrical stimulation
Hanwoo beef
aging
tenderness
CO<sub>2</sub> emission
Warner–Bratzler shear force
Online Erişim:https://www.mdpi.com/2304-8158/13/1/37

Internet

https://www.mdpi.com/2304-8158/13/1/37

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