The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
- 1 October 2014
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 98 (2), 220-226
- https://doi.org/10.1016/j.meatsci.2014.06.003
Abstract
No abstract availableKeywords
Funding Information
- Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja (31034)
This publication has 36 references indexed in Scilit:
- Effects of different moving devices at loading on stress response and meat quality in pigs1Journal of Animal Science, 2010
- The effects of pre-slaughter pig management from the farm to the processing plant on pork qualityMeat Science, 2010
- The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigsMeat Science, 2010
- Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigsMeat Science, 2009
- Explaining and predicting differences in meat quality through stress reactions at slaughter: The case of Large White and Duroc pigsMeat Science, 2008
- The effects of handling and group size on welfare of pigs in lairage and their influence on stomach weight, carcass microbial contamination and meat qualityCanadian Journal of Animal Science, 2007
- Stress neuroendocrine profiles in five pig breeding lines and the relationship with carcass compositionAnimal, 2007
- Stress hormones, carcass composition and meat quality in Large White×Duroc pigsMeat Science, 2005
- Blood serum metabolites and meat quality in crossbred pigs experiencing different lairage timeItalian Journal of Animal Science, 2005
- Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotypeMeat Science, 2002