beef, electrical stimulation, quality, temperature decline
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.
South Dakota State University
Copyright © 2020 the Authors
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.