THE EFFECT OF TEMPERATURE DURING LAIRAGE AT THE SLAUGHTERHOUSE ON THE QUALITY OF PORK
The aim of the experiment was to assess the impact of different temperature at the slaughterhouse on the pork quality. Two thousand eleven commercial pigs hybrids, weighing 100-130 kg were used in the experiment. Acidity of meat and muscle temperature were assessed 45 minutes after slaughter in Long...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2015-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2015/02/Imrich.pdf |