The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs

Meat Science

Volumn 85, Issue 3, 2010, Pages 435-440

  Edwards, L N ^a,d   Engle, T E ^a   Correa, J A ^b   Paradis, M A ^c   Grandin, T ^a   Anderson, D B ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b F Menard   (Canada)

^c ELANCO ANIMAL HEALTH   (United States)

^d KANSAS STATE UNIVERSITY   (United States)

Author keywords

Blood lactate; Pork quality; Slaughter; Swine

Indexed keywords

CARBON DIOXIDE; LACTIC ACID;

ANIMAL; ARTICLE; BLEEDING; BLOOD; CADAVER; FOOD HANDLING; MALE; MEAT; PHYSIOLOGICAL STRESS; PHYSIOLOGY; SLAUGHTERHOUSE; STANDARD; SWINE; TRAFFIC AND TRANSPORT;

ABATTOIRS; ANIMALS; CADAVER; CARBON DIOXIDE; FOOD TECHNOLOGY; HEMORRHAGE; LACTIC ACID; MALE; MEAT; POSTMORTEM CHANGES; STRESS, PHYSIOLOGICAL; SUS SCROFA; TRANSPORTATION;

SUIDAE;

EID: 77954954997     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.012     Document Type: Article

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