Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Electrical stimulation"
Mostrando ítems 1-1 de 1
-
Free calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beef
The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three ...