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Effects Of Electrical Stimulation And High Temperature Conditioning On Bovine Muscle Tenderness Characteristics
Download Effects Of Electrical Stimulation And High Temperature Conditioning On Bovine Muscle Tenderness Characteristics full books in PDF, epub, and Kindle. Read online Effects Of Electrical Stimulation And High Temperature Conditioning On Bovine Muscle Tenderness Characteristics ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Effects of Electrical Stimulation and High Temperature Conditioning on Bovine Muscle Tenderness Characteristics by : Alan Harvey Grusby
Download or read book Effects of Electrical Stimulation and High Temperature Conditioning on Bovine Muscle Tenderness Characteristics written by Alan Harvey Grusby and published by . This book was released on 1976 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Electrical Stimulation by : Keith LeRoy Adams
Download or read book Effects of Electrical Stimulation written by Keith LeRoy Adams and published by . This book was released on 1977 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Meat Research by : A.M. Pearson
Download or read book Advances in Meat Research written by A.M. Pearson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.
Book Synopsis Effect of Slaughter Method, Electrical Stimulation and Holding Temperature on the Tenderness of Beef Steaks by : Emmanuel Uche Odume
Download or read book Effect of Slaughter Method, Electrical Stimulation and Holding Temperature on the Tenderness of Beef Steaks written by Emmanuel Uche Odume and published by . This book was released on 1978 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of Electrical Stimulation and Carcass Tensioning for Improving Meat Tenderness by : Emmanuel Babafunso Sonaiya
Download or read book A Study of Electrical Stimulation and Carcass Tensioning for Improving Meat Tenderness written by Emmanuel Babafunso Sonaiya and published by . This book was released on 1980 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Electrical Stimulation on Quality-indicating, Palatability and Histological Characteristics of Beef by : Jeffrey Wyatt Savell
Download or read book Effect of Electrical Stimulation on Quality-indicating, Palatability and Histological Characteristics of Beef written by Jeffrey Wyatt Savell and published by . This book was released on 1978 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Meat Tenderness Studies by : Elgasim Elgasim Ali
Download or read book Meat Tenderness Studies written by Elgasim Elgasim Ali and published by . This book was released on 1980 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 2x2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of pre-rigor muscle on meat characteristics. Twenty Standard and Good grade beef cattle were slaughtered and 5 carcasses were assigned to each of the 4 treatments. Meat characteristics were evaluated subjectively (sensory panel evaluation) and objectively (W-B shear device). Other relative parameters were also measured. Electrically stimulated carcasses cooled faster in the first hr postmortem; thereafter the order of further cooling was reversed. The 24 hr postmortem weight loss in the electrically stimulated with delayed chilling did not differ (P> . 05) from those receiving electrical stimulation plus immediate chilling nor those not stimulated but chilled immediately. For delayed chill carcasses, 24 hr postmortem weight loss was lower (P . 05) in electrically stimulated than in non-stimulated groups. Electrical stimulation reduced (P
Book Synopsis The Effects of Electrical Stimulation and Carcass Suspension on Tenderness of Several Major Beef Muscles by : Normalina Arpi
Download or read book The Effects of Electrical Stimulation and Carcass Suspension on Tenderness of Several Major Beef Muscles written by Normalina Arpi and published by . This book was released on 1987 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effects of Electrical Stimulation and High Temperature Conditions on the Palatability of Beef by : Kyung Chul Koh
Download or read book The Effects of Electrical Stimulation and High Temperature Conditions on the Palatability of Beef written by Kyung Chul Koh and published by . This book was released on 1985 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract.
Book Synopsis The Effects of Electrical Stimulation and Chilling Rate on the Biochemical & Structural Properties of Bovine Muscles by : John C. Hickey
Download or read book The Effects of Electrical Stimulation and Chilling Rate on the Biochemical & Structural Properties of Bovine Muscles written by John C. Hickey and published by . This book was released on 2004 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Water Relations of Foods by : R Duckworth
Download or read book Water Relations of Foods written by R Duckworth and published by Elsevier. This book was released on 2012-12-02 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Relations of Foods consists of proceedings of an international symposium on "Water Relations of Foods held in Glasgow, in September 1974. Organized into seven sections, the book presents the various papers delivered in the symposium. It describes the physical chemistry of water in simple systems as well as in the more complex food component systems (carbohydrates, lipids, and proteins), with emphasis on the nature of the intermolecular forces involved. It also reports the various techniques used to measure the state of water in food and in model systems made up of food components. Furthermore, the book discusses water activity and the growth of food spoilage and pathogenic organism; water relations of enzymic and non-enzymic deteriorative reactions in food; effects of freezing and thawing of water in food systems; and the significant aspects of food quality as affected by water in the system. Lastly, the modification of the state of water in foods is addressed. This publication will indeed help advance the understanding on this field of interest.
Book Synopsis Effect of 'high-power' Electrical Stimulation on Beef Tenderness Using Two Different Stimulator Settings by : Kenichi Katoh
Download or read book Effect of 'high-power' Electrical Stimulation on Beef Tenderness Using Two Different Stimulator Settings written by Kenichi Katoh and published by . This book was released on 2008 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Animal Science written by and published by . This book was released on 1991 with total page 916 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Meat Processing Technology by : Alaa El-Din A. Bekhit
Download or read book Advances in Meat Processing Technology written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2017-09-29 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.
Book Synopsis Quality and Grading of Carcasses of Meat Animals by : S. Morgan Jones
Download or read book Quality and Grading of Carcasses of Meat Animals written by S. Morgan Jones and published by CRC Press. This book was released on 2020-07-24 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals
Download or read book Journal of Food Protection written by and published by . This book was released on 1989 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Red Meat Science and Production by : Joseph William Holloway
Download or read book Red Meat Science and Production written by Joseph William Holloway and published by Springer. This book was released on 2019-08-06 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
