The use of thermography on the slaughter-line for the assessment of pork and raw ham quality-Reference-Cited by-同舟云学术

The use of thermography on the slaughter-line for the assessment of pork and raw ham quality

Published:2007-01 Issue:sup1 Volume:6 Page:704-706
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Costa Nanni¹,Stelletta C.²,Cannizzo C.²,Gianesella M.²,Lo Fiego Pietro³,Morgante M.²

Affiliation:

1. Dipartimento di Protezione Valorizzazione Agroalimentare. Università di Bologna, Italy

2. Dipartimento di Scienze Cliniche Veterinarie. Università di Padova, Italy

3. Diprtimento di Scienze Agrarie e degli Alimenti. Università di Modena-Reggio Emilia, Italy

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.4081/ijas.2007.1s.704

Reference5 articles.

1. Gariepy, C., Amiot, J., Nadai, S., 1989. Ante-mortem detection of PSE and DFD by infrared thermography of pigs before stunning. Meat Sci. 25:3–41.

2. Loughmiller, J. A., Spire, M. F., Dritz, S. S., Fenwick, B.W., Hosni, M. H., Hogge, S. B., 2001. Relationship between mean body surface temperature measured by use of infrared thermography and ambient temperature in clinically normal pigs and pigs inoculated withActinobacillus pleuropneumoniae.Am. J. Vet. Res. 62:676–681.

3. Schaeffer, A.L., Jones, S.D.M., Murray, A.C., Sather, A.P., Tong, A.K.W., 1989. Infrared thermography of pigs with known genotypes for stress susceptibility in relation to pork quality. Can. J. Anim. Sci. 69:491–495.

4. Tassone, F., Ielo, M.C., Bertolini, D., Lo Fiego, D.P., Nanni Costa, L., Russo, V., 2006. Caratterizzazione morfologica di prosciutti freschi colpiti dal difetto di venatura in tre impianti di macellazione. Atti Soc. Ital. Sci. Vet. 60:495–496.

5. Warriss, P.D., Pope, S J., Brown, S.N., Wilkins, L.J., Knowles, T.G., 2006. Estimating the body temperature of groups of pigs by thermal imaging. Vet. Rec. 158:331–334.

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