Rapid chilling cannot prevent inferior pork quality caused by high preslaughter stress

Journal of Animal Science

Volumn 82, Issue 2, 2004, Pages 551-556

  Hambrecht, E ^a,c   Eissen, J J ^a   De Klein, W J H ^b   Ducro, B J ^a,b   Smits, C H M ^a   Verstegen, M W A ^b   Den Hartog, L A ^a,b  

^a Nutreco Swine Research Centre   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NONE   (Netherlands)

Author keywords

Chilling; Meat Quality; Pigs; Stress

Indexed keywords

EID: 2342653505     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.1093/ansci/82.2.551     Document Type: Article

References (16)

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