By A. M. Pearson, T. R. Dutson
The Advances in Meat examine sequence has arisen from a perceived desire for a complete insurance of definite themes which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of similar subject matters which are deemed to be impor tant to an figuring out of meat, either clean and processed. it's our honest wish that via focusing upon parts relating to meat technology that researchers who give a contribution to this quantity can't simply replace these concerned with academia and but in addition promulgate proof which may bring about options of meat difficulties and relief in bettering the potency of assorted linked business procedures. we have now selected to dedicate quantity 1 to electric stimulation in view of the common curiosity in its meat functions. even though the classical research by way of A. Harsham and Fred Deatherage used to be released in 1951, it was once no longer authorized through the beef as a result of a couple of elements which are mentioned within the textual content. those investigators did, in spite of the fact that, lay the foundation for contemporary electric stimulation of carcasses by means of their special reviews at the results of various present, voltage, fre quency, wave types, and time. the fundamental details supplied by means of those employees stored a large amount of experimentation by way of those that subse quently "rediscovered" electric stimulation."
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Extra resources for Advances in Meat Research: Meat and Poultry Microbiology
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