By A. M. Pearson, T. R. Dutson
The Advances in Meat examine sequence has arisen from a perceived desire for a complete assurance of yes issues which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of comparable themes which are deemed to be impor tant to an realizing of meat, either clean and processed. it's our honest wish that via focusing upon parts on the topic of meat technology that researchers who give a contribution to this quantity can't merely replace these concerned with academia and but in addition promulgate evidence which can result in recommendations of meat difficulties and reduction in enhancing the potency of assorted linked commercial approaches. we've selected to commit quantity 1 to electric stimulation in view of the common curiosity in its meat purposes. even supposing the classical learn via A. Harsham and Fred Deatherage was once released in 1951, it was once no longer permitted by means of the beef due to a couple of components which are mentioned within the textual content. those investigators did, notwithstanding, lay the basis for contemporary electric stimulation of carcasses by way of their exact experiences at the results of various present, voltage, fre quency, wave kinds, and time. the elemental info supplied by means of those employees kept a large amount of experimentation via those that subse quently "rediscovered" electric stimulation."
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Additional resources for Advances in Meat Research: Meat and Poultry Microbiology
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