Quality of slaughter pigs from the large specialized farm Meat composition and properties.1
Ingr, I.S.meonova, J1; Pohl, O1; Pohlova, G1; Suchy, P.
Zivocisna vyroba Ceskoslovenska akademie zemedelska Ustav vedeckotechnickych informaci pro zemedelstvi 27(8): 595-601
1982
Accession: 016824648
PDF emailed within 1 workday: $29.90
Related References
Wenzlawowicz, M. von 1994: Comparative study of pH, electrical conductivity and meat colour for assessing meat quality from pigs 42-45 minutes after slaughter, with reference to stress before slaughter, slaughter weight and proportion of lean meat Vergleichende Untersuchungen zur Fleischqualitat beim Schwein mit Hilfe der pH , Leitfahigkeits und Farbhelligkeitsmessung 42-45 Minuten pm mit besonderer Berucksichtigung von Vorbelastungen, des Schlachtgewichts und des Magerfleischanteils: 99 pp.D'souza, D.N.D.; Warner, R.D.; Dunshea, F.R.; Leury, B.J. 1998: Effect of on-farm and pre-slaughter handling of pigs on meat quality Australian Journal of Agricultural Research 49(6): 1021-1025
Ilavarasan, R.; Abraham, R.J. J. 2018: The meat quality attributes and nutritional composition of three way synthetic pigs meat as influenced by age at slaughter Indian Journal of Animal Research 52(3): 464-469
Ellis, M.; Webb, A.J.; Avery, P.J.; Brown, I. 1996: The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork Animal Science 62(3): 521-530
Kopecky, O.; Zidova, M.; Adam, L. 1978: The effect of slaughter weight on carcass quality and the chemical composition of meat in pigs Zivocisna Vyroba 23(9): 677-683
Depres, E.; Tamisier, F.; Naves, M.; Rinaldo, D. 1992: A comparison of growth and meat quality in Creole and large White pigs in relation to age at slaughter 24es Journees de la Recherche Porcine en France, Paris, 4, 5 et 6 Fevrier 1992: 17-24
Correa, J.A.; Faucitano, L.; Laforest, J.P.; Rivest, J.; Marcoux, M.; Gariépy, C. 2006: Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates Meat Science 72(1): 91-99
Wittmann, M.; Laky, G.; Radnai, L.; Kozma, O.; Guba, F. 1991: Organisation of the transportation and resting of pigs by large slaughter houses from the point of view of meat quality Allattenyesztes es Takarmanyozas 40(4): 329-340
Salajpal, K; Dikic, M; Karolyi, D; Janjecic, Z; Juric, I 2009: The effect of MC4R polymorphism on carcass composition and meat quality traits in pigs slaughter at different live weights Italian Journal of Animal Science 8(Sup 3): 98-100
Claudia Terlouw; Alban Berne; Thierry Astruc 2009: Effect of rearing and slaughter conditions on behaviour, physiology and meat quality of Large White and Duroc-sired pigs Livestock Science 122(2-3): 0-213
Terlouw, E.M.C.; Rybarczyk, P. 2008: Explaining and predicting differences in meat quality through stress reactions at slaughter: The case of Large White and Duroc pigs Meat Science 79(4): 795-805
Bondocv, O.L.; Dominguez, J.M.D.; Bueno, C.M.; Santiago, R.C. 2019: Carcass and Meat Quality Characteristics of Lechon-Size Black Tiaong and Kalinga Native Pigs (Organic-like Farm) and Landrace, Large White, and their F1 Crosses (Conventional Farm) Philippine Agricultural Scientist 102(1): 42-55
Murray, K.; Eddison, J.; Cullinane, S.; Brooks, P.; Kirk, J. 1996: The effect of origin, pre-slaughter handling and time from farm to slaughter on the welfare and meat quality of lamb Proceedings of the 30th International Congress of the International Society for Applied Ethology: 14-17 August 1996 Guelph Ontario Canada
Chai,J.; Xiong,Q.; Zhang,C.X.; Miao,W.; Li,F.E.; Zheng,R.; Peng,J.; Jiang,S.W. 2010: Effect of pre-slaughter transport plant on blood constituents and meat quality in halothane genotype of NN Large White x Landrace pigs Livestock Science 7(1): 211-217
Petrov,P. 2008: A study on the different levels of metabolizable energy in the compound feeds for fattening pigs II Slaughter traits, chemical composition and meat quality Zhivotnov'Dni Nauki: 3, 50-54