The Effect of Production Size and Pre-Slaughter Time on the Carcass Parameters and Meat Quality of Slaughtered Finisher Pigs-Reference-Cited by-同舟云学术

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The Effect of Production Size and Pre-Slaughter Time on the Carcass Parameters and Meat Quality of Slaughtered Finisher Pigs

Published:2016-12 Issue:6 Volume:39 Page:757-765
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Knecht Damian¹,Jankowska-Mąkosa Anna¹,Duziński Kamil¹

Affiliation:

1. Institute of Animal Breeding; Wroclaw University of Environmental and Life Sciences; Chelmonskiego Wroclaw Poland

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12239/fullpdf

Reference39 articles.

1. Evaluation of alternative techniques to determine pork carcass value;Akridge;J. Anim. Sci.,1992

2. Food, citizens, and market: the quest for responsible consuming

3. Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype;Costa;Meat Sci.,2002

4. Effect of pH24 and intramuscular fat content on technological and sensory quality of pork;Czarniecka-Skubina;Pol. J. Food Nutr. Sci.,2010

5. Meat fatty acid composition as affected by fatness and genetic factors: A review;Smet;Anim. Res.,2004

Cited by 3 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. Bloom Time Effect Depends on Muscle Type and May Determine the Results of pH and Color Instrumental Evaluation;Animals;2021-04-29

2. 17. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs;Professionals in food chains;2018-06-13

3. Variability of Fresh Pork Belly Quality Evaluation Results Depends on Measurement Locations;Food Analytical Methods;2018-02-24

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