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 contributionpeer-review

Original languageEnglish
PublisherAmerican Meat Science Association
Volume2
StatePublished - 2019

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