Question
How is meat tenderization achieved through electrical stimulation and the tender-stretch method?
Answer :
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Meat tenderization is an important aspect of fresh meat technology, aiming to improve texture and palatability. Electrical stimulation (ES) is a widely used method that accelerates the post-mortem biochemical processes in muscles. In this method, an electric current is applied to the carcass shortly after slaughter, usually through electrodes attached to the carcass or by immersing it in an electrically conductive solution. The stimulation causes rapid muscle contraction, which accelerates the depletion of adenosine triphosphate
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