Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
1. Method of estimating soluble sarcoplasmic and myofibrillar proteins in pig meat;Barton-Gade,1984
2. Fiber Arrangement and Micro-Structure of Bovine Longissimus Dorsi Muscle
3. THE EFFECT OF SHACKLING ON PORK QUALITY FROM PIGS OF DIFFERENT GENOTYPES
4. EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES
5. BODY PROPORTIONS AND CARCASS COMPOSITION OF PIGS WITH KNOWN GENOTYPES FOR STRESS SUSCEPTIBILITY FASTED FOR DIFFERENT PERIODS OF TIME PRIOR TO SLAUGHTER
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2. VARIATION IN GLYCOLYTIC POTENTIAL AND FRESH PORK QUALITY TRAITS ALONG THE LONGISSIMUS DORSI OF SLAUGHTER WEIGHT PIGS*;Journal of Muscle Foods;2006-07
3. Growth-hormone-releasing factor given to early-pregnant Genex-Meishan and Large White gilts: Effects on growth, carcass, meat quality and histochemical traits of the progeny;Canadian Journal of Animal Science;2005-03-01
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