An analysis of data relating to pig carcass quality and indices of stress collected in the European union

Meat Science

Volumn 49, Issue 2, 1998, Pages 137-144

  Warriss, P D ^a   Brown, S N ^a   Barton Gade, P ^b   Santos, C ^c   Nanni Costa, L ^d   Lambooij, E ^e   Geers, R ^f  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^c INETI   (Portugal)

^d UNIVERSITY OF BOLOGNA   (Italy)

^e WAGENINGEN UNIVERSITY   (Netherlands)

^f UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; SUS SCROFA;

EID: 0032219590     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00133-2     Document Type: Article

References (9)

1. Barton Gade, P., Warriss, P. D., Brown, S. N. and Lambooij, E. (1996) Methods of assessing meat quality. In Proceedings of an EU Seminar New Information on Welfare and Meat Quality of Pigs as Related to Handling, Transport and Lairage Conditions, ed. A. Schütte, pp. 23-24. Mariensee, Germany. Landbauforschung Völkenrode, Sonderheft 166.
2. Bendall, J. R. (1960) Post mortem changes in muscle. In The Structure and Function of Muscle. ed. G. H. Bourne, pp. 228-274. Academic Press, New York and London.
3. Bendall, J. R. and Swatland, H. J. (1988) A review of the relationships of pH with physical aspects of pork quality. Meat Science 24, 85-126.
4. Ruusunen, M. and Puolanne, E. (1988) Fibre-type distribution in porcine muscles. In Proceedings of the 34th International Congress of Meat Science and Technology (A), Brisbane, Australia, pp. 52-55.
5. Warriss, P.D. (1987) The effect of time and conditions of transport and lairage on pig meat quality. In Evaluation and Control of Meat Quality in Pigs, eds P. V. Tarrant, G. Eikelenboom and G. Monin, pp. 245-264. Martin Nijhoff, The Netherlands.
6. Warriss, P. D. and Brown, S. N. (1993) Relationships between the subjective assessment of pork quality and objective measures of colour. In Safety and Quality of Food from Animals, eds. J. D. Wood and T. L. J. Lawrence, pp. 98-101. Occasional Publication No. 17. British Society of Animal Production, British Society of Animal Production, Edinburgh.
7. Warriss, P. D., Brown, S. N., Lopez-Bote, C. Bevis, E. A., Adams and S. J. M., (1989) Evaluation of lean meat quality in pigs using two electronic probes. Meat Science 25, 281-291.
8. Warriss, P. D., Brown, S. N. and Adams, S. J. M. (1991) Use of the Tecpro pork quality meter for assessing meat quality on the slaughterline. Meat Science 30, 147-156.
9. Warriss, P. D., Brown, S. N., Edwards, J. E. and Knowles, T. G. (1996) Effect of lairage time on levels of stress and meat quality in pigs. In Proceedings of an EU Seminar 'New information on welfare and meat quality of pigs as related to handling, transport and lairage conditions', ed. A. Schütte, pp. 163-170. Mariensee, Germany. Landbauforschung Völkenrode, Sonderheft 166.