Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleEffects of electrical stimulation and shrouding method on quality and palatability of beef carcassesAuthorsSmith, G. C.; Kotula, A. W.; Cross, H. R.; Muse, D. A.PublicationJournal of Food Science (Wiley-Blackwell), 1979, Vol 44, Issue 5, p1560ISSN0022-1147Publication typeArticle