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Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages,...

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Autori principali: Marija Dokmanovic, Milan Z. Baltic, Jelena Duric, Jelena Ivanovic, Ljuba Popovic, Milica Todorovic, Radmila Markovic, Srdan Pantic
Natura: Artigo
Lingua:Inglês
Pubblicazione: Asian-Australasian Association of Animal Production Societies 2015-03-01
Serie:Asian-Australasian Journal of Animal Sciences
Soggetti:
Pig
Blood Lactate
Preslaughter Stress
Meat Quality
Carcass Quality
Accesso online:http://www.ajas.info/upload/pdf/ajas-28-3-435.pdf
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