Preslaughter stress and muscle energy largely determine pork quality at two commercial processing plants

Journal of Animal Science

Volumn 82, Issue 5, 2004, Pages 1401-1409

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

^a Nutreco Swine Research Centre   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NONE   (Netherlands)

Author keywords

Glycogen; Lactate; Meat Quality; Pigs; Stress; Stunning

Indexed keywords

SUS SCROFA;

EID: 2442494196     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2004.8251401x     Document Type: Article

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