Abstract：In the present study,electrical stimulation was applied topostslaughter cattle,and changes of beef pH value,shear force value and ultrastructure at different aging time were detected.The major results of the experiment showed that electrical stimulation could accelerate beef aging,improve beef tenderness,promote myofibrillar fragmentation and decrease cold shorting.
黄明；罗欣；胡铁军. 电刺激对牛肉成熟和牛肉超微结构的影响[J]. 肉类研究, 2001, 15(1): 12-14.
Luo Xin Huang Ming Hu Tiejun. Effects of Electrical Stimulation on Aging Speed and Changes of Ultrastructure of Beef. Meat Research, 2001, 15(1): 12-14.
2001, Vol. 15 
