The impact of processing on sensory and objective measurements of sheep meat eating quality

By J. Thompson, D. Hopkins, D. N. D’Souza, P. Walker, S. Baud, D. Pethick. 2005

140 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/8883f65ef9fbefc7fa4b09d4679793cde856acb9

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In Animal Science and Zoology

1. D. Hopkins
2. D. Pethick

Citations in the corpus

• Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses (2010, background): “According to the MSA program, for optimal eating quality, meat destined for the domestic or overseas (air freight)markets should reachpH6when the carcass temperature is 18 25 C (Thompson et al. 2005); this range was subsequently increased to 18 35 C.”