Abstract
The experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat.
Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used in small size slaughterhouses.
Cuvinte cheie
beef
electrostimulation
glycogen
total pigment
hemoglobin
metmyoglobin
oxymyoglobin
sensory evaluation