Effect of exercise and pre-slaughter stress on pork muscle characteristics
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 26 (2), 121-129
- https://doi.org/10.1016/0309-1740(89)90035-1
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- EFFECTS OF EXERCISE ON PALATABILITY AND COOKING CHARACTERISTICS OF PORKCanadian Journal of Animal Science, 1974
- Effect of Ante-Mortem Stress and Freezing Immediately after Slaughter on Certain Organoleptic and Chemical Characteristics of Pork2Journal of Animal Science, 1967
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- Effect of Pre‐Slaughter Treatments on the Chemical Composition of Various Beef TissuesaJournal of Food Science, 1963
- Effect of One Form of Exercise on the Body Development in PigsJournal of Animal Science, 1963
- Effect of Stress on Certain Pork Carcass Characteristics and Eating QualityJournal of Animal Science, 1962