维普期刊资源整合服务平台（V6.5）

维普中文期刊产品整合服务

共被期刊论文引用了1次 您的检索式：您选中1篇文献正在查看引证文献汇总

选中清除导出查看参考文献查看引证文献引用追踪共1页首页上一页第1页下一页末页 /1 跳转

		题名	作者	年代	出处	被引量
	1	Effects of high voltage electrical stimulation on the rate of pH decline,meat quality and color stability in chilled beef carcasses显示文摘Objective:To determine the effects of high voltage electrical stimulation(HVES,800 Voltage)on rapid decreases in pH values and improvements in meat quality.Methods:A total of SO beef carcasses were applied,divided into two groups,one as a control and another for HVES.Meat quality was evaluated based on M.hngissimus dorsi by examining pH and temperature leveb at 1,2,5,10 and 24 h,while color stability was examined seven days after slaughter.Results:HVES decreased the pH values of the meat and accelerated rigor mortis(P<0.05).HVES caused differences in instrumental color values compared with the control groups across the ageing period at 4℃.Conclusion:the HVES had positive effects on meat quality and color stability,in contrast to undesirable consumer preferences.	Ehsan Gharib Mombeni Manoochehr Gharib Mombeini Lucas Chaves Figueiredo Luciano Soares Jacintho Siqueira Debora Testoni Dias	2013	Asian Pacific Journal of Tropical Biomedicine2013，3，9：	4

返回顶部每页显示：

共1页首页上一页第1页下一页末页 /1 跳转

goolge学术搜索-维普

网站首页 | 关于我们 | 联系我们 | 产品服务 | 客服中心 | 广告服务 | 版权声明 | 网站联盟 | 友情链接 | 售卡网点

版权所有© 渝B2-20050021-1　渝公网安备 50019002500403号　违法和不良信息举报中心

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费