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Advances in Meat Research

Volume 1 Electrical Stimulation

  • A. M. Pearson
  • T. R. Dutson

Table of contents

  1. Front Matter
    Pages iii-xiii
  2. R. H. Locker
    Pages 1-44
  3. T. R. Dutson, A. M. Pearson
    Pages 45-72
  4. B. B. Chrystall, C. E. Devine
    Pages 73-119
  5. H. R. Cross, S. C. Seideman
    Pages 159-183
  6. A. M. Pearson, T. R. Dutson
    Pages 185-218
  7. Back Matter
    Pages 307-327

About this book

Introduction

The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor­ tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre­ quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse­ quently "rediscovered" electrical stimulation.

Keywords

conservation development energy experiment heat lead microbiology plant prevention processing quality structure transport water wave

Authors and affiliations

  • A. M. Pearson
    • 1
  • T. R. Dutson
  1. 1.Department of Food Science and Human NutritionMichigan State UniversityEast LansingUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-5939-5
  • Copyright Information Springer Science+Business Media B.V. 1985
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-011-5941-8
  • Online ISBN 978-94-011-5939-5
  • Buy this book on publisher's site
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