L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF

L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF

The experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat. Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used i...

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Bibliographic Details
Main Authors: Felicia Dima, Camelia Vizireanu
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2010-10-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
beef
electrostimulation
Glycogen
total pigment
hemoglobin
Metmyoglobin
oxymyoglobin
sensory evaluation
Online Access:http://pubs.ub.ro/dwnl.php?id=CSCC6201011V03S01A0007
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spelling doaj-0fd9e720b88b469ab304381e6c6120e82020-11-24T21:19:09ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2010-10-01113365376L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUFFelicia DimaCamelia VizireanuThe experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat. Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used in small size slaughterhouses.http://pubs.ub.ro/dwnl.php?id=CSCC6201011V03S01A0007beefelectrostimulationGlycogentotal pigmenthemoglobinMetmyoglobinoxymyoglobinsensory evaluation
collection DOAJ
language English
format Article
sources DOAJ
author Felicia Dima
Camelia Vizireanu
spellingShingle Felicia Dima
Camelia Vizireanu
L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
beef
electrostimulation
Glycogen
total pigment
hemoglobin
Metmyoglobin
oxymyoglobin
sensory evaluation
author_facet Felicia Dima
Camelia Vizireanu
author_sort Felicia Dima
title L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF
title_short L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF
title_full L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF
title_fullStr L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF
title_full_unstemmed L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF
title_sort l’influence de l’electrostimulation sur les transformations post-mortem des reserves energetiques du muscle de bœuf
publisher Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
series Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
issn 1582-540X
publishDate 2010-10-01
description The experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat. Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used in small size slaughterhouses.
topic beef
electrostimulation
Glycogen
total pigment
hemoglobin
Metmyoglobin
oxymyoglobin
sensory evaluation
url http://pubs.ub.ro/dwnl.php?id=CSCC6201011V03S01A0007
work_keys_str_mv AT feliciadima linfluencedelelectrostimulationsurlestransformationspostmortemdesreservesenergetiquesdumuscledebœuf
AT cameliavizireanu linfluencedelelectrostimulationsurlestransformationspostmortemdesreservesenergetiquesdumuscledebœuf
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