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. 2021 May 12;10(5):1065. doi: 10.3390/foods10051065

Figure 1.

Figure 1

Temperature decline of carcass submitted to low-voltage electrical stimulation (ES) prior to chilling. Data are depicted as least square means ± SEM. Treatments are as follows: Control = no ES, ES40 = 40 V of ES, ES80 = 80 V of ES. Electrical stimulation was applied for 60 s in 4 s on, 2 s off intervals.