Pre-slaughter handling and pork quality. | Meat Sci;100: 118-23, 2015 Feb. | MEDLINE

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Pre-slaughter handling and pork quality.

Vermeulen, L; Van de Perre, V; Permentier, L; De Bie, S; Verbeke, G; Geers, R.

Meat Sci ; 100: 118-23, 2015 Feb.

Article in En | MEDLINE | ID: mdl-25460114

Subject(s)

Abattoirs; Animal Welfare; Food Quality; Meat/analysis; Stress, Physiological; Stress, Psychological; Animals; Checklist; Environment; Humans; Hydrogen-Ion Concentration; Meat/standards; Muscle, Skeletal; Postmortem Changes; Swine

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Collection: 01-internacional Database: MEDLINE Main subject: Stress, Physiological / Stress, Psychological / Animal Welfare / Food Quality / Abattoirs / Meat Type of study: Prognostic_studies Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2015 Document type: Article Country of publication: United kingdom

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Collection: 01-internacional Database: MEDLINE Main subject: Stress, Physiological / Stress, Psychological / Animal Welfare / Food Quality / Abattoirs / Meat Type of study: Prognostic_studies Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2015 Document type: Article Country of publication: United kingdom