Publications by Gitte Nygaard

Publications by authors named "Gitte Nygaard"

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High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.

Yuan H Brad Kim Adam Stuart Gitte Nygaard Katja Rosenvold

Meat Sci

May 2012

Two simultaneous trials were conducted to determine the effects of electrical input [electrical stunning and stimulation (ES)], wrapping, pre rigor temperature (15 °C and 38 °C) and different post rigor chilling rates on beef quality using M. longissimus lumborum (n=100). The high pre rigor temperature induced a faster pH decline than ES.

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