Characterization of hemorrhages in the tenderloins of slaughter pigs-Reference-Cited by-同舟云学术

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Characterization of hemorrhages in the tenderloins of slaughter pigs

Published:2016-11 Issue: Volume:121 Page:250-252
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Dich-Jørgensen Kristine,McEvoy Fintan J.,Larsen Helle Daugaard,Leifsson Páll S.,Jensen Henrik Elvang

Publisher

Elsevier BV

Subject

Food Science

Reference5 articles.

1. Theory and practice of histological techniques;Bancroft,2008

2. Bones, joints, tendons, and ligaments;Carlson,2007

3. Animal welfare and humane slaughter;Grandin,2004

4. : An open-source software for navigating in multidimensional DICOM images;Rosset;Journal of Digital Imaging,2004

5. Electrical stimulation during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in veal;Smulders;Meat Science,1989

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The feasibility of using gas mixture to stun seabream (Sparus aurata) before slaughtering in aquaculture production;Aquaculture;2021-12

2. The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review;Annals of Animal Science;2019-10-01

3. Porcine automation: Robotic abdomen cutting trajectory planning using machine vision techniques based on global optimization algorithm;Computers and Electronics in Agriculture;2017-12

4. Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs;Meat Science;2017-02

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