Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs

Meat Science

Volumn 72, Issue 4, 2006, Pages 680-687

  Otto, G ^a   Roehe, R ^a,b   Looft, H ^c   Thoelking, L ^c   Henning, M ^d   Plastow, G S ^e   Kalm, E ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^c PIC Deutschland GmbH   (Germany)

^d INSTITUTE FOR EPIDEMIOLOGY AND PATHOGEN DIAGNOSTICS   (Germany)

^e Sygen International   (United Kingdom)

Author keywords

Blood pH; Case ready meat; Drip loss; Growing pigs; Meat quality; Premium cuts

Indexed keywords

ANIMALIA; SUIDAE; SUS SCROFA;

EID: 30844456636     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.10.001     Document Type: Article

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