Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs.
- Date de publication : 2014-01-01
Référence
Pouliot, E., Gariépy, C., Thériault, M. et Castonguay, F. 2014. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs. Can. J. Anim. Sci. 94:627-637.
Documents
Mot(s) Clé(s)
Agneaux lourds Qualité de la viande Maturation Stimulation électrique
