Understanding the impact of carcass size, chilling rate, and electrical stimulation on beef quality
Increasing carcass sizes and mass make it difficult for packers to appropriately chill beef carcasses, resulting in issues associated with tenderness and color. The wide variability in carcass size and weight and the lack of management practices to address it represent a challenge that the industry must address. To our knowledge, few studies have looked at the combined impact of chilling and electrical stimulation on postmortem biochemistry, tenderness, juiciness and color among the current consist of US beef carcasses, hence justifying this study. The study was conducted in two major parts: The ...
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