About: Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity

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About: Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity Goto Sponge NotDistinct Permalink

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scientific article published on 01 October 2001

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в жовтні 2001 (uk) im Oktober 2001 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu n'ochobre de 2001 (ast) scientific article published on 01 October 2001 (en)
publication date	wds:Q82404300-ACF07D57-05D3-4479-A485-8828FAA8695E
publication date	2001-10-01 00:00:00Z (xsd:dateTime)
cites work	wds:Q82404300-031D3C68-8801-40AE-818E-21E9C0DF411A wds:Q82404300-036AAADF-3B7E-4B96-8CE0-59F39E7105C6 wds:Q82404300-0A81B0A5-9DAF-44DD-A1D3-93D9295A8FBF wds:Q82404300-157F4933-84EC-4385-B6D6-33D93D891EEA wds:Q82404300-4ED02A38-4748-4216-ABE2-EE83BA2A2284 wds:Q82404300-53DB8E1D-D59F-46F5-B8B6-682C9F57946F wds:Q82404300-56097B93-00D5-4392-83CE-38E763BE4B48 wds:Q82404300-57FB9E5F-1382-434B-B058-174FFCCFCD52 wds:Q82404300-622D8654-F2C5-4D54-AE64-479823CB233F wds:Q82404300-73D93EA5-4BC3-40FD-8956-600AA18366AC wds:Q82404300-760831F2-02F9-41C4-9839-AE9D2076E453 wds:Q82404300-7EEB24D2-A925-437C-A90A-9188A807B06B wds:Q82404300-8340BEC6-A294-40B4-B9E6-5B01C37C31C2 wds:Q82404300-A66EC6E3-B970-4CD1-BFE8-08BC881D3E7A wds:Q82404300-A9C7689B-E776-41DC-9113-6057D162C055 wds:Q82404300-B42902D7-D5D8-4AFD-9070-D73883DCFD5F wds:Q82404300-B5CD48AF-5343-4C27-BAEF-FC4864ACB4B2 wds:Q82404300-B63F7E2B-5789-43C0-A91B-70FB1AAB69D7 wds:Q82404300-BACBD845-3231-4CC3-BEA8-F1F39853D7A5 wds:Q82404300-C199CED6-8B68-4592-83AE-835239FFB367 wds:Q82404300-C2A75C06-E5C1-4834-96F8-CFF8E1571120 wds:Q82404300-CBBAEC62-59D0-43B3-8F90-D89AD2DA1E32 wds:Q82404300-D97EC0B2-4561-4180-B722-4BF8C8A7486E wds:Q82404300-E065A2D1-E0C5-4D68-B948-F4124F3B7E0A wds:Q82404300-F2DB8BBB-F136-4D42-BE7C-4DE213CBF82D
cites work	The influence of post-mortem conditions on the solubilities of muscle proteins On the mechanism of water holding in meat: The swelling and shrinking of myofibrils Muscle glycogen levels and blood metabolites in reindeer (Rangifer tarandus tarandus L.) after transport and lairage. Seasonal variation in venison quality of mature, farmed red deer stags in New Zealand Glycogen depletion pattern in muscle fibres of trotting horses Post-slaughter influences on the formation of metyyoglobin in beef muscles Relationship between myosin denaturation and the colour of low-voltage-electrically-stimulated beef Glycogen concentrations in bovine longissimus dorsi muscle Electrical stimulation during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in veal Influence of storage time on parameters of colour stability of beef The effect of high and low voltage electrical stimulation on beef quality Packaging Venison for Extended Chilled Storage: Comparison of Vacuum and Modified Atmosphere Packaging Containing 100% Carbon Dioxide The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles Beef tenderness and sarcomere length Low voltage electrical stimulation of lamb carcasses: effects on meat quality An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers Post-mortem electrical stimulation and high temperature ageing of hot-deboned beef. Proteolysis and tenderisation in reindeer (Rangifer tarandus tarandus L.) bull longissimus thoracis muscle of varying ultimate pH. Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs The tenderising effect of electrical stimulation of beef carcasses. Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscle The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 1-Post-mortem pH and temperature Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boning
author name string	wds:Q82404300-13DB9F5C-6988-41EB-8F6C-ED70E445F880 wds:Q82404300-3EA1542E-1441-4CBE-B895-22FF32EB6EEA wds:Q82404300-8D727DD2-4910-4482-A6E6-A41339135EA8 wds:Q82404300-96B00FB1-8663-451A-B941-13F68DF06A6C
author name string	E Wiklund R P Littlejohn S J Duncan J M Stevenson-Barry
rdfs:label	Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity (en) Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity (nl)
skos:prefLabel	Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity (en) Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity (nl)
name	Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity (en) Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity (nl)
title	wds:Q82404300-37DA4ABE-E00D-455F-A72A-4E050FEC4397
title	Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity (en)
page(s)	wds:Q82404300-DED87437-2BCE-4C30-B06E-C7BF27AC962D
page(s)	211-220
instance of	wds:Q82404300-FF30A467-43A5-47E2-8681-36BE723E09F7
instance of	scholarly article
main subject	wds:Q82404300-6F94700F-61E3-4DBB-9213-BAD43BE833FE wds:Q82404300-A6DDFA63-8649-4BB7-84EA-C8570DEB019E
main subject	pH red deer
PubMed ID	wds:Q82404300-AFBB6AE0-40A1-4B94-B40F-80AAFC06B207
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22062680
PubMed ID	22062680
published in	wds:Q82404300-0DAB0F22-166D-45D9-84AF-B7780DF90512
published in	Meat Science
issue	wds:Q82404300-17E4FDB4-20C6-4E32-A21A-DD09C304C8B5
volume	wds:Q82404300-280610EF-833C-4D2C-BD10-AC1E35C6B108
issue	2
volume	59
DOI	wds:Q82404300-1CB286AE-21EA-48A6-A8AF-63F8D9282614
DOI	http://dx.doi.org/10.1016/S0309-1740(01)00077-8
DOI	10.1016/S0309-1740(01)00077-8
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q82404300
is cites work of	Effects of electrical stimulation on meat quality of lamb and goat meat. Wild ungulate farming systems and product quality Meat quality in male fallow deer (Dama dama): effects of age and supplementary feeding Conservation of Cervus elaphus meat in modified atmospheres Efficacy of carcass electrical stimulation in meat quality enhancement: a review.

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