About: The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation

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About: The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation Goto Sponge NotDistinct Permalink

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scientific article published on 01 January 1986

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в січні 1986 (uk) im Jahr 1986 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu en xineru de 1986 (ast) scientific article published on 01 January 1986 (en)
publication date	wds:Q82354508-9361EE2A-8372-4FD1-9FEE-633BC6F7605F
publication date	1986-01-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q82354508-1A4829ED-64BA-4900-A5D4-368F9AF8A9A8 wds:Q82354508-84B430B9-104A-4939-B96B-BE4AC9F73920 wds:Q82354508-88F32EE5-A536-4F00-A0A6-DE820233BECC wds:Q82354508-E619A1E4-0B94-4D4C-9FC1-FAEE9E53FCB2
author name string	D A Ledward W R Shorthose V H Powell R F Dickinson
rdfs:label	The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (en) The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (nl) The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (sq)
skos:prefLabel	The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (en) The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (nl) The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (sq)
name	The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (en) The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (nl) The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (sq)
title	wds:Q82354508-811D95E2-5CBC-4017-99EB-534D43537277
title	The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation (en)
page(s)	wds:Q82354508-E6F4D21F-04F4-4A71-8F86-6134449B9C78
page(s)	245-265
instance of	wds:Q82354508-3EAA8206-BD9C-43C0-909E-793C5DE0B29E
instance of	scholarly article
PubMed ID	wds:Q82354508-32C67459-F342-4657-B19E-FC63ACA3912E
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22055081
PubMed ID	22055081
published in	wds:Q82354508-D3AFCD41-FA78-48B6-8C6F-B8318BE17753
published in	Meat Science
issue	wds:Q82354508-1F5DF7F2-8746-4AB6-81EF-0763006391C9
volume	wds:Q82354508-C5A6CF46-0C04-4C2E-A3C6-18BC392FCF5C
issue	4
volume	16
number of pages	wds:Q82354508-C2B0BFB8-B937-4BE2-A6B0-A7CE95389F52
number of pages	21 (xsd:decimal)
DOI	wds:Q82354508-3203608F-249A-46D3-8D03-9E5067890401
DOI	http://dx.doi.org/10.1016/0309-1740(86)90037-9
DOI	10.1016/0309-1740(86)90037-9
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q82354508
is cites work of	Effect of grass or concentrate feeding systems on lamb carcass and meat quality Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity Effects of rigor attainment temperature on meat blooming and colour on display. Efficacy of carcass electrical stimulation in meat quality enhancement: a review. Breed effect on carcase and meat quality of suckling lambs Metmyoglobin reducing activity and colour stability of ovine longissimus muscle Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses Electrical stimulation - when more is less Consumer assessment of the effect of electrical stimulation on the colour and colour stability of Semimembranosus muscles Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef
is cites work of	wds:Q82397918-0A9B37BD-70A1-45FD-9B1C-227A6F945CFC wds:Q82401984-45D03E7B-14C5-45A9-8DE1-33E8455EED92 wds:Q41810709-9E033B16-FEB4-4965-93A7-7A4B8469C878 wds:Q52216440-71DC1CED-88F2-4DDA-B85A-FDC256DDA0BD wds:Q82390916-F63FF767-E316-43FC-9AF9-A37EEF4D1790 wds:Q82412479-4035D2CE-BF4A-45F8-BB47-CD185A705D41 wds:Q82394577-771E5A34-E80B-48D9-82CA-0B1FA5575033 wds:Q82394925-2F73AEAB-70C0-4C6D-A6FF-4C7A99DE14B4 wds:Q33885420-F141E1B0-A5E7-4337-8804-C698AF6A82C5 wds:Q82404300-622D8654-F2C5-4D54-AE64-479823CB233F

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