Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum

Meat Science

Volumn 62, Issue 4, 2002, Pages 429-437

  Fernandez, X ^a,b   Neyraud, E ^a   Astruc, T ^a   Sante, V ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

HAL gene; Meat quality; Pig; Post mortem metabolism; Pre slaughter stress

Indexed keywords

MEAT QUALITY;

ENZYMES; GENES; METABOLISM; MUSCLE; PH EFFECTS;

MEATS;

PIERIS BRASSICAE; SUS SCROFA;

EID: 0036024908     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00034-7     Document Type: Article

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