Carcass chilling method and electrical stimulation effects on meat quality and color in lamb
M. A. Mickelson, Robyn D. Warner, Rod Polkinghorne, Dennis L. Seman, P.M. Crump, J. Claus
Topics & Concepts
StimulationQuality (philosophy)Food scienceChemistryBiologyNeurosciencePhysicsQuantum mechanicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology