2013•Meat ScienceRequires access

Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

Y.H.B. Kim, Steven Michael Lonergan, Judson Kyle Grubbs, Shannon M. Cruzen, Aaron N. Fritchen, Antonella della Malva, R. Marino, Elisabeth J. Huff-Lonergan

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Key concepts: Tenderness, Longissimus, Longissimus dorsi, Meat tenderness, Stimulation, Chemistry, Longissimus muscle, Anatomy

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Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging — Research Paper | ScholarLens