Application and potential of electrical stimulation

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dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2011-02-09T14:41:12Z
dc.date.available 2011-02-09T14:41:12Z
dc.date.issued 2011-02-09
dc.identifier.uri http://hdl.handle.net/2097/7159
dc.description.abstract It has been known for years that electrical stimulation will improve tenderness of meat, but the technique only recently has gained considerable interest in the meat industry. Benjamin Franklin in 1749 observed that killing turkeys electrically made the muscle quite tender. In 1951, Harsham and Deatherage and Rentschler gained separate patents for tenderizing carcasses with electrical stimulation. Tenderness was the most obvious change stemming from electrical stimulation. However, research efforts in New Zealand, England, and the United States have recently attributed other important results to the technique. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1980 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 377 en_US
dc.subject Beef en_US
dc.subject Electrical stimulation en_US
dc.subject Tenderness en_US
dc.title Application and potential of electrical stimulation en_US
dc.type Conference paper en_US
dc.date.published 1980 en_US
dc.citation.epage 11 en_US
dc.citation.spage 8 en_US
dc.description.conference Cattlemen's Day, 1980, Kansas State University, Manhattan, KS, March 7, 1980 en_US
dc.contributor.authoreid ckastner en_US

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