Use of exsanguination blood lactate to assess the quality of pre-slaughter pig handling

Meat Science

Volumn 86, Issue 2, 2010, Pages 384-390

  Edwards, L N ^a   Grandin, T ^a   Engle, T E ^a   Porter, S P ^a   Ritter, M J ^b   Sosnicki, A A ^c   Anderson, D B ^a  

^a Veterinary Dentistry and Oral Surgery   (United States)

^b ELANCO ANIMAL HEALTH   (United States)

^c PIC North America   (United States)

Author keywords

Animal handling; Blood lactate; Pig; Slaughter

Indexed keywords

BACKING-UP; COMMERCIAL SETTINGS; LACTATE CONCENTRATION; PEARSON CORRELATION; PIG; PROCESSING PLANTS; SINGLE DEGREE OF FREEDOMS; SLAUGHTER; SLAUGHTER ANIMALS;

ANIMALS; JAMMING;

BLOOD;

LACTIC ACID;

ANIMAL; ANIMAL BEHAVIOR; ANIMAL WELFARE; ARTICLE; BLOOD; FOOD HANDLING; MEAT; METHODOLOGY; PHYSIOLOGICAL STRESS; PHYSIOLOGY; PSYCHOLOGICAL ASPECT; SLAUGHTERHOUSE; STANDARD; SWINE;

ABATTOIRS; ANIMAL WELFARE; ANIMALS; BEHAVIOR, ANIMAL; FOOD HANDLING; LACTIC ACID; MEAT; STRESS, PHYSIOLOGICAL; SWINE;

ANIMALIA; SUIDAE;

EID: 77955086212     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.022     Document Type: Article

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