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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Detalles Bibliográficos
Autores principales: Dokmanovic, Marija, Baltic, Milan Z., Duric, Jelena, Ivanovic, Jelena, Popovic, Ljuba, Todorovic, Milica, Markovic, Radmila, Pantic, Srdan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4341090/
https://www.ncbi.nlm.nih.gov/pubmed/25656214
http://dx.doi.org/10.5713/ajas.14.0322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4341090/
https://www.ncbi.nlm.nih.gov/pubmed/25656214
http://dx.doi.org/10.5713/ajas.14.0322

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