The physiological responses to fighting in pigs and the consequences for meat quality
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference20 articles.
1. Meat Science, Pergamon, Oxford, 1979, 3rd edn.
2. ; Preslaughter treatment of pigs as it influences meat quality and stability. Proc. 12th Res. Conf. Amer. Meat Inst. Found., Chicago 1960, pp. 89–106.
3. The effects of mixing, transport and duration of lairage on carcass characteristics in commercial bacon weight pigs
4. The effect of preslaughter lairage on serum thyroxine and cortisol levels at slaughter, and meat quality of boars, hogs and gilts
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