Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality

Applied Animal Behaviour Science

Volumn 60, Issue 4, 1998, Pages 317-330

  Fraqueza, M J ^a   Roseiro, L C ^a   Almeida, J ^a   Matias, E ^a   Santos, C ^a   Randall, J M ^b  

^a INETI   (Portugal)

^b SILSOE RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Holding time; Lairage; Pig meat quality; Slaughtering; Temperature; Welfare

Indexed keywords

EID: 0032573351     PISSN: 01681591     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1591(98)00156-7     Document Type: Article

References (30)

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