Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress

Meat Science

Volumn 62, Issue 4, 2002, Pages 485-496

  Rosenvold, K ^a   Laerke H N ^a   Jensen, S K ^a   Karlsson, A H ^a   Lundstrm K ^b   Andersen, H J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Muscle glycogen; Pork quality; Strategic feeding; Vitamin E; WHC

Indexed keywords

GLYCOGEN;

FEEDING; MUSCLE; PH EFFECTS; VITAMINS;

MEATS;

EID: 0036968056     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00045-1     Document Type: Article

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