Effects of Electrical Stimulation, Chilling Rate, and Carcass Size on Rates of Temperature Decline and pH Decline, and Beef Quality

Dale Woerner, DR Woerner, MN Nair, JN Martin, RJ Delmore, KE Belk

Research output: Other contribution › peer-review

Original language	English
Publisher	American Meat Science Association
Volume	2
State	Published - 2019

Cite this

@misc{2bc35e0a951c4e2586da9bc38a44801d,

title = "Effects of Electrical Stimulation, Chilling Rate, and Carcass Size on Rates of Temperature Decline and pH Decline, and Beef Quality",

author = "Dale Woerner and DR Woerner and MN Nair and JN Martin and RJ Delmore and KE Belk",

year = "2019",

language = "English",

volume = "2",

publisher = "American Meat Science Association",

type = "Other",

}