Meat quality in suckling lambs: Effect of pre-slaughter handling

Meat Science

Volumn 69, Issue 3, 2005, Pages 473-478

  Vergara, H ^a   Linares, M B ^a   Berruga, M I ^a   Gallego, L ^a  

^a NONE

Author keywords

Meat quality; Stunning; Suckling lamb

Indexed keywords

BIODIVERSITY; BLOOD; CARBON DIOXIDE; CARDIOVASCULAR SYSTEM; DATA REDUCTION; GAS PERMEABLE MEMBRANES; MOISTURE; MUSCLE; PH EFFECTS; QUALITY CONTROL;

ELECTRICAL STUNNING; MEAT QUALITY; POST MORTEMS; SUCKLING LAMB;

MEATS;

ANIMALIA; LAMB; OVIS ARIES;

EID: 11444270946     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.09.002     Document Type: Article

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