Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages,...

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Bibliographic Details
Main Authors: Marija Dokmanovic, Milan Z. Baltic, Jelena Duric, Jelena Ivanovic, Ljuba Popovic, Milica Todorovic, Radmila Markovic, Srdan Pantic
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2015-03-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Pig
Blood Lactate
Preslaughter Stress
Meat Quality
Carcass Quality
Online Access:http://www.ajas.info/upload/pdf/ajas-28-3-435.pdf

Internet

http://www.ajas.info/upload/pdf/ajas-28-3-435.pdf

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