Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs.

Dich-Jørgensen, Kristine; Larsen, Helle Daugaard; Leifsson, Páll S; Jensen, Henrik Elvang

Dich-Jørgensen, Kristine; Larsen, Helle Daugaard; Leifsson, Páll S; Jensen, Henrik Elvang.

Afiliação

Dich-Jørgensen K; Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark.
Larsen HD; Danish Meat Research Institute, Taastrup, Denmark.
Leifsson PS; Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark.
Jensen HE; Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark. Electronic address: helj@sund.ku.dk.

Meat Sci ; 124: 34-38, 2017 Feb.

Article em En | MEDLINE | ID: mdl-27816853

Assuntos

Matadouros; Hemorragia/diagnóstico; Músculo Esquelético/metabolismo; Animais; Estudos Transversais; Carne Vermelha; Suínos

Palavras-chave

Histology; Muscle hemorrhage; Slaughter pigs; Stunning

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Matadouros / Músculo Esquelético / Hemorragia Tipo de estudo: Observational_studies / Prevalence_studies / Risk_factors_studies Limite: Animals Idioma: En Revista: Meat Sci Ano de publicação: 2017 Tipo de documento: Article

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