SDSU Beef Day 2020 Summary Publication
Document Type
Article
Publication Date
6-2020
Keywords
beef, electrical stimulation, quality, temperature decline
Abstract
The objective of this study was to evaluate the influence of two levels of low voltage electrical stimulation (ES) on temperature decline, pH, and meat quality.
Publisher
South Dakota State University
Rights
Copyright © 2020 the Authors
Recommended Citation
Bakker, C. E.; Underwood, K. R.; Grubbs, J. K.; and Blair, A. D., "Low Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color" (2020). SDSU Beef Day 2020 Summary Publication. 32.
https://openprairie.sdstate.edu/sd_beefday_2020/32