Electrical stimulation( ES) is a meat aging acceleration technology using stimulation on animal carcasses.This technology has an important effect on the quality of postmortem meat.The mechanisms of ES accelerating aging progress have been studied extensively.The theory on pH-temperature window and the effect of ES on meat color and water holding capacity became new focuses in recent years.The paper summarizes the concept of optimal pHtemperature window and reviews the effect of ES on the alteration of pH de...
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