Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs

Meat Science

Volumn 58, Issue 3, 2001, Pages 313-319

  Velarde, A ^a   Gispert, M ^a   Faucitano, L ^b   Alonso, P ^b   Manteca, X ^c   Diestre, A ^c  

^a IRTA   (Spain)

^b GENUS PLC   (United States)

^c UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Haemorrhage; Halothane genotype; Meat quality; Pigs; Stunning

Indexed keywords

EID: 0035607570     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00035-3     Document Type: Article

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