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

Included in

Beef Science Commons

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