L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF
The experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat. Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used i...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2010-10-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/dwnl.php?id=CSCC6201011V03S01A0007 |
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