Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs
| Autor: | Jelena Duric, Srdan Pantic, Milica Todorović, Milan Z. Baltic, Radmila Marković, Marija Dokmanović, Jelena Ivanović, Ljuba Popovic |
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| Rok vydání: | 2014 |
| Předmět: |
Blood level
Veterinary medicine 040301 veterinary sciences Marbled meat lcsh:Animal biochemistry Carcass Quality Article 0403 veterinary science Animal science Carcass weight Blood lactate Rigor mortis lcsh:QP501-801 lcsh:SF1-1100 2. Zero hunger Pig Chemistry 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040201 dairy & animal science Meat Quality Preslaughter Stress Animal Science and Zoology lcsh:Animal culture Blood Lactate Food Science |
| Zdroj: | Asian-Australasian Journal of Animal Sciences Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 3, Pp 435-441 (2015) |
| ISSN: | 1011-2367 |
| Popis: | Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p |
| Databáze: | OpenAIRE |
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