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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 ________ ____ ______ __________ ____ ____ _________ _______ ___.
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