Lung lesions increase the risk of reduced meat quality of slaughter pigs-Reference-Cited by-同舟云学术

Lung lesions increase the risk of reduced meat quality of slaughter pigs

Published:2015-10 Issue: Volume:108 Page:106-108
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Permentier L.,Maenhout D.,Deley W.,Broekman K.,Vermeulen L.,Agten S.,Verbeke G.,Aviron J.,Geers R.

Funder

IWT-Vlaanderen

KU Leuven

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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2. Influence of pre-slaughter process on pork quality: An overview;Alvarez;Food Review International,2009

3. Effect of tier and ventilation during transport and blood parameters and meat quality in slaughter;Barton-Gade;Landbauforschung Völkenrode Sonderheft,1995

4. Factors of pig production that impact the quality of dry-cured ham: A review;Candek-Potokar;Animal,2012

5. Noninfectious factors associated with pneumonia and pleuritic in slaughtered pigs from 143 farrow-to-finish pig farms;Fablet;Preventive Veterinary Medicine,2012

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1. Impact of Porcine Enzootic Pneumonia and Pleuropneumonia lesions on Carcass Weight and Meatiness: Quantitative Insights from a Mixed-Model Analysis;2024-08-07

2. Relationships between pig farm management and facilities and lung lesions' scores and between lung lesions scores and carcass characteristics;BMC Veterinary Research;2024-03-28

3. Consequences of Transport Conditions on the Welfare of Slaughter Pigs with Different Health Status and RYR-1 Genotype;Animals;2024-01-06

4. Association between Enzootic Pneumonia-like Lung Lesions and Carcass Quality and Meat pH Value in Slaughter Pigs;Animals;2023-07-05

5. Assessment of slaughterhouse-based measures as animal welfare indicators in fattening pigs;Frontiers in Animal Science;2023-02-02