Electrical stimulation extends the time limits for very fast chilling of lamb loins
Robin H Jacob, Katja Rosenvold, Michael North, Robert Kemp, Robyn D Warner
Animal Production Science | CSIRO PUBLISHING | Published : 2020
The authors thank Meat and Livestock Australia, Meat Industry Research Institute New Zealand (MIRINZ) and Meat & Wool New Zealand for financial assistance to conduct this experiment. The assistance of technical staff at AgResearch MIRINZ, particularly Emma Fraser-Smith, JimWillix and Adam Stuart, is gratefully acknowledged.