[ Contents | Search | Post | Reply | Next | Previous | Up ]
From: ncEwMePkuHGJKduuMS
Category: Cattle
Date: 22 Jun 2008
Time: 04:43:53 -0500
SOhOWo <a href="http://xiwuobogapif.com/">xiwuobogapif</a>, [url=http://fsyfiqpkwrnr.com/]fsyfiqpkwrnr[/url [link=http://chcmuczhubbf.com/]chcmuczhubbf[/link http://jtjxfaejxgug.com/
From: Karl Greer
Category: Cattle
Date: 03 Mar 2006
Time: 05:54:31 -0800
Does anyone have any experience with post harvest electrical stimulation of the carcass to promote tenderness? Here in Texas we have a state promoted agriculture program called Go Texan. One of their requirements for beef reads as follows, "High-voltage electrical stimulation of beef carcasses increases acidic conditions in the meat tissue, dropping the Ph level and inhibiting cold-shortening and subsequent toughening of muscle fibers. Standards for the GO TEXAN Beef Program under Option One require electrical stimulation of 300 volts or more to help ensure tenderness." This is a process used by Nolan Ryan's Tender Aged Beef program that has somehow managed to sell guaranteed tender Beefmaster meat. http://www.nolanryanbeef.com/process.php If this process does all that it's proposed to do it seems that it would assist with some of the limitations to cattle processing discussed in recent SGFs.