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5. Should electrical stimulation be applied when cold shortening is not a risk? Strydom PE; Frylinck L; Smith MF Meat Sci; 2005 Aug; 70(4):733-42. PubMed ID: 22063900 [TBL] [Abstract][Full Text] [Related]
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8. The effect of high and low voltage electrical stimulation on beef quality. Eikelenboom G; Smulders FJ; Rudérus H Meat Sci; 1985; 15(4):247-54. PubMed ID: 22054651 [TBL] [Abstract][Full Text] [Related]
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10. Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bulls. Savell JW; McKeith FK; Murphey CE; Smith GC; Carpenter ZL Meat Sci; 1982 Feb; 6(2):97-109. PubMed ID: 22054791 [TBL] [Abstract][Full Text] [Related]
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14. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles. Hertzman C; Olsson U; Tornberg E Meat Sci; 1993; 35(1):119-41. PubMed ID: 22060841 [TBL] [Abstract][Full Text] [Related]
15. Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness. Shackelford SD; Koohmaraie M; Savell JW Meat Sci; 1994; 37(2):195-204. PubMed ID: 22059494 [TBL] [Abstract][Full Text] [Related]
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