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Meat Quality Characteristics Of Hot Boned Beef Loin As Affected By Various Periods And Durations Of Low Voltage Electrical Stimulation
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Book Synopsis Meat Quality Characteristics of Hot Boned Beef Loin as Affected by Various Periods and Durations of Low Voltage Electrical Stimulation by : N. A. Hover
Download or read book Meat Quality Characteristics of Hot Boned Beef Loin as Affected by Various Periods and Durations of Low Voltage Electrical Stimulation written by N. A. Hover and published by . This book was released on 1996 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Electrical Stimulation and Hot Boning by : C. Valin
Download or read book Electrical Stimulation and Hot Boning written by C. Valin and published by . This book was released on 1983 with total page 64 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 The Effect of Electrical Stimulation, Boning Times and Chilling Methods on the Quality and Processing Characteristics of Beef by : José A. Zaglul
Download or read book The Effect of Electrical Stimulation, Boning Times and Chilling Methods on the Quality and Processing Characteristics of Beef written by José A. Zaglul and published by . This book was released on 1981 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Electrical Stimulation and the Hot Boning of Beef by : K. V. Gilbert
Download or read book Electrical Stimulation and the Hot Boning of Beef written by K. V. Gilbert and published by . This book was released on 1977* with total page 5 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle PH Decline Rates and Sensory Characteristics of Fresh and Frozen Steaks by : Joy Eugenia Bowles
Download or read book Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle PH Decline Rates and Sensory Characteristics of Fresh and Frozen Steaks written by Joy Eugenia Bowles and published by . This book was released on 1981 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Utilization of Hot Boning and Electrical Stimulation to Increase Meat Quality and Hot Processing Efficiency by :
Download or read book Utilization of Hot Boning and Electrical Stimulation to Increase Meat Quality and Hot Processing Efficiency written by and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1990 with total page 1842 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effects of Electrical Stimulation on the Muscle Quality of Hot-boned Beef by : James Earl Nichols
Download or read book The Effects of Electrical Stimulation on the Muscle Quality of Hot-boned Beef written by James Earl Nichols and published by . This book was released on 1978 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Timing and Duration of Low Voltage Electrical Stimulation of Light and Heavy Carcasses on Meat Quality of South African Feedlot Cattle by : Babatunde Agbeniga
Download or read book Effects of Timing and Duration of Low Voltage Electrical Stimulation of Light and Heavy Carcasses on Meat Quality of South African Feedlot Cattle written by Babatunde Agbeniga and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The study was designed to evaluate the effects of timing and duration of low voltage electrical stimulation (LVES) of light and heavy beef carcasses on meat and carcass quality of South African commercial feedlot cattle. It was inspired by the variations in meat quality that were emanating from the various electrical stimulation protocols by meat processors and the negative impact of this quality variation on the profitability of the meat industry. It was also inspired by the increasing live and carcass weight of cattle owing to better nutritional interventions and the use of feed additives and the impact on post-slaughter processing in relation to meat quality. It is believed that more meat could be produced from fewer heavier cattle compared with larger number of smaller or lighter cattle. However, the quality of meat, for example, shear force (SF), water holding capacity (WHC), drip loss (DL) and colour, from these heavier animals needs to be evaluated in order to ascertain the advantages and/or disadvantages, compared with lighter carcasses. To better understand the effects of treatments on meat quality, proteolytic enzyme activity, muscle energy metabolites and histological parameters were evaluated. Carcasses were subjected to LVES (110 V) applied early (7 min) or late (45 min) post-mortem (pm), for shorter (30 s) or longer (60 s) duration on heavy or lighter carcasses. Meat quality evaluations were done to ascertain the effects of the treatments (i.e. carcass weight, ES duration and time of ES application) and their interactions at 3 and 14 days pm (dpm). This was done to determine the values of the various quality parameters at the abattoir/butchery (3 dpm) and display period (14 dpm). Analyses revealed that early application of electrical stimulation (ES), especially on the heavier carcasses produced the highest rigor temperature (> 35 aÌ1℗þ℗ơC), which produced the lowest (P
Book Synopsis Improving the Sensory and Nutritional Quality of Fresh Meat by : Joseph Kerry
Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Book Synopsis The Effect of Electrical Stimulation and Hot Boning on Beef Tendern Ess by : Barbara Nancy Pierce
Download or read book The Effect of Electrical Stimulation and Hot Boning on Beef Tendern Ess written by Barbara Nancy Pierce and published by . This book was released on 1977 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Hot-boning and Electrical Stimulation on Quality Attributes of Beef Rolls by : Hsien-Min Tsao
Download or read book Effects of Hot-boning and Electrical Stimulation on Quality Attributes of Beef Rolls written by Hsien-Min Tsao and published by . This book was released on 1984 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Unfrozen and Frozen Steaks by : James Robert Claus
Download or read book Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Unfrozen and Frozen Steaks written by James Robert Claus and published by . This book was released on 1982 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Low Voltage Electrical Stimulation of Bovine Carcasses by : Stefan Fabiansson
Download or read book Low Voltage Electrical Stimulation of Bovine Carcasses written by Stefan Fabiansson and published by . This book was released on 1984 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of High and Low Voltage Electrical Stimulation on the Physical and Chemical Properties of Beef and the Effect of Anaerobic Aging and Display on Color and Vitamin Content of Beef Steaks by : Karen Lynn Grubbs
Download or read book The Effect of High and Low Voltage Electrical Stimulation on the Physical and Chemical Properties of Beef and the Effect of Anaerobic Aging and Display on Color and Vitamin Content of Beef Steaks written by Karen Lynn Grubbs and published by . This book was released on 1982 with total page 256 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:
