Influence of lairage on blood composition of pig and on the development of PSE pork
The purpose of this study was to investigate the effect of lairage temperature, humidity and time on blood composition and on the development of PSE meat (pH1≤5.8). The present study suggested that holding temperature and time had a major influence on porcine stress and meat quality, whereas, lairag...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1989-09-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72373 |