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Journal of food science : an official publication of the Institute of Food Technologists, v.44 no.2, 1979년, pp.335 - 338
SMITH, G. C. , DUTSON, T. R. , CROSS, H. R. , CARPENTER, Z. L.
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ABSTRACTIn 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5‐4.0 set duration of 440 volts; 45-75 min post‐exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of car...
Official Methods of Analysis AOAC 1965
Bowling, R. A., Smith, G. C., Carpenter, Z. L., Dutson, T. R., Oliver, W. M.. Comparison of Forage-Finished and Grain-Finished Beef Carcasses. Journal of animal science, vol.45, no.2, 209-215.
Bowling, R. A., Riggs, J. K., Smith, G. C., Carpenter, Z. L., Reddish, R. L., Butler, O. D.. Production, Carcass and Palatability Characteristics of Steers Produced by Different Management Systems. Journal of animal science, vol.46, no.2, 333-340.
J. Food Technol Came W.A. 163 8 1973 10.1111/j.1365-2621.1973.tb01702.x Meat quality and the acceleration of postmortem glycolysis by electrical stimulation
Proc. New Zealand Meat Ind. Res. Conf. (Rotorua, NZ) Chrystall B.B. 5 18 1976 Accelerated conditioning of meat
New Zealand J. of Agri Chrystall B.B. 7 1975 Accelerated conditioning of lamb
10.1080/00288233.1976.10421040
Duncan, David B.. Multiple Range and Multiple F Tests. Biometrics, vol.11, no.1, 1-.
J. Food Sci Dutson T.R. 44 1979 Lysosomal enzyme distribution in electrically stimulated ovine muscle
Locker, R. H., Hagyard, C. J.. A cold shortening effect in beef muscles. Journal of the science of food and agriculture, vol.14, no.11, 787-793.
MARSH, B. B., LEET, N. G.. Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness. Journal of food science : an official publication of the Institute of Food Technologists, vol.31, no.3, 450-459.
Meat Industry Merkel R.A. 27 21 5 1975 Slow chilling could produce tender beef from lean carcasses
SAVELL, J.W., DUTSON, T.R., SMITH, G.C., CARPENTER, Z.L.. STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE. Journal of food science : an official publication of the Institute of Food Technologists, vol.43, no.5, 1606-1607.
Savell, J. W., Smith, G. C., Carpenter, Z. L.. Effect of Electrical Stimulation on Quality and Palatability of Light-weight Beef Carcasses. Journal of animal science, vol.46, no.5, 1221-1228.
SHAW, F. D., WALKER, D. J.. EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE pH. Journal of food science : an official publication of the Institute of Food Technologists, vol.42, no.4, 1140-1141.
Proc. European Meeting of Meat Research Workers (Paris, France) Smith G.C. 353 19 1973 Packaging systems for the protection of fresh beef during shipment and storage
J. Anim. Sci Smith G.C. 174 39 1974 Subcutaneous fat thickness and tenderness of lamb
rate of chilling and tenderness of lamb. J. Food Sci Smith G.C. 748 41 1976 Fatness
Proc. European Meeting of Meat Research Workers (Kulmbach, W. Germany) Sorinmade S.O. 24 1978 The effect of electrical stimulation on lysosomal enzyme activity pH decline and beef tenderness
Principles and Procedures of Statistics Steel R.G.D. 1960
Official United States Standards for grades of veal and calf carcasses USDA 1972
Official United States Standards for grades of carcass beef USDA 1975
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