Application and potential of electrical stimulation

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