EFFECT OF PRE-SLAUGHTER FACTORS ON WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING
نویسندگان
چکیده
منابع مشابه
The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality.
Forty-eight male crossbred (Large White-Landrace) pigs were used in a 2×2 factorial design to determine the effect of pre-slaughter handling (minimal and negative handling prior to slaughter) and the rate of carcass processing post-slaughter [normal rate (45min) and delayed rate (70min) from time of exsanguination to carcass entering the chiller] on muscle glycolysis and pork quality. Pigs nega...
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ژورنال
عنوان ژورنال: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
سال: 2011
ISSN: 1425-6959
DOI: 10.15193/zntj/2011/77/109-119