By A. M. Pearson, T. R. Dutson
The Advances in Meat learn sequence has arisen from a perceived desire for a entire assurance of sure themes which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of comparable subject matters which are deemed to be impor tant to an knowing of meat, either clean and processed. it really is our honest wish that by way of focusing upon parts with regards to meat technological know-how that researchers who give a contribution to this quantity can't merely replace these excited by academia and but in addition promulgate proof which may bring about ideas of meat difficulties and relief in bettering the potency of varied linked commercial methods. we have now selected to commit quantity 1 to electric stimulation in view of the frequent curiosity in its meat functions. even supposing the classical examine by means of A. Harsham and Fred Deatherage was once released in 1951, it was once now not authorised by way of the beef as a result of a couple of elements which are mentioned within the textual content. those investigators did, although, lay the basis for contemporary electric stimulation of carcasses by way of their distinct reviews at the results of various present, voltage, fre quency, wave varieties, and time. the elemental details supplied by means of those staff kept a large amount of experimentation by means of those that subse quently "rediscovered" electric stimulation."
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Additional info for Advances in Meat Research: Meat and Poultry Microbiology
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Advances in Meat Research: Meat and Poultry Microbiology by A. M. Pearson, T. R. Dutson