Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype

Meat Science

Volumn 61, Issue 1, 2002, Pages 41-47

  Nanni Costa, L ^a   Lo Fiego, D P ^a   Dall'Olio, S ^a   Davoli, R ^a   Russo, V ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Carcass quality; Halothane genotype; Lairage time; Meat quality; Pigs; Pre slaughter handling

Indexed keywords

MEAT QUALITY;

LIGHT SCATTERING; PH EFFECTS; QUALITY CONTROL; THERMAL EFFECTS;

MEATS;

ANIMALIA;

EID: 0036019613     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00160-7     Document Type: Article

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