By A. M. Pearson, T. R. Dutson
The Advances in Meat examine sequence has arisen from a perceived desire for a entire insurance of definite issues which are pertinent to meat and meat items. We, the editors, have made the choice to be aware of a sequence of similar issues which are deemed to be impor tant to an knowing of meat, either clean and processed. it really is our honest desire that by way of focusing upon parts regarding meat technological know-how that researchers who give a contribution to this quantity cannot in basic terms replace these serious about academia and but in addition promulgate proof which can bring about options of meat difficulties and relief in enhancing the potency of varied linked business strategies. we have now selected to dedicate quantity 1 to electric stimulation in view of the frequent curiosity in its meat purposes. even though the classical research via A. Harsham and Fred Deatherage used to be released in 1951, it was once now not permitted via the beef as a result of a few components which are mentioned within the textual content. those investigators did, even if, lay the basis for contemporary electric stimulation of carcasses by means of their certain reports at the results of various present, voltage, fre quency, wave kinds, and time. the fundamental details supplied via those employees 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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