@article{MAKHILLJAVA20087101421,
    title = {Effect of Carcass Electric Stimulation on Meat Quality},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {7},
    number = {10},
    pages = {1335-1340},
    year = {2008},
    issn = {1680-5593},
    doi = {javaa.2008.1335.1340},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2008.1335.1340},
    author = {M. Carrillo del Valle,D.T. Velez-Trujillo,I. Guerrero-Legarreta,M. Becerril-Herrera,R. Ramirez-Necoechea,M. Alonso-Spilsbury,S. Flores-Peinado and},
    keywords = {Carcass,meat tenderizing,electric stimulation},
    abstract = {The research for post-mortem tenderizing methods comes about from the need to provide good tasting and uniform quality in meat products, considering tenderness as the most important quality characteristic. A number  of  researchers  studied  various  methods  in  order  to  improve  meat tenderness cause  by  the  physico-chemical  condition  of  muscle contractile proteins, connective tissue or both. During <I>post mortem</I> storage, the muscle undergoes a series of biochemical, histological and physical events which collectively are called <I>rigor mortis</I>. Variation of <I>rigor mortis</I> events largely influences meat acceptability. Electric Stimulation (ES) directly affects meat sensory characteristics (color, odor and flavor and tenderness). Other factor determining meat quality of stimulated meat are time elapsed from slaughtering to stimulation, ripening and storage temperature after stimulation.}
    }