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 |