Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting

Animal Production Science

Volumn 54, Issue 4, 2014, Pages 459-463

  Pighin, D G ^a   Brown, W ^b   Ferguson, D M ^d   Fisher, A D ^c   Warner, R D ^c  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c CSIRO   (Australia)

^d UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMICAL COMPOSITION; BODY TEMPERATURE; COLOR; CONCENTRATION (COMPOSITION); ENVIRONMENTAL STRESS; FOOD QUALITY; MEAT; MUSCLE; PH; POLYSACCHARIDE; PROCESSING; SHEEP;

EID: 84896345378     PISSN: 18360939     EISSN: 18365787     Source Type: Journal    
DOI: 10.1071/AN12379     Document Type: Article

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