THE EFFECT OF TEMPERATURE DURING LAIRAGE AT THE SLAUGHTERHOUSE ON THE QUALITY OF PORK

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...

Full description

Bibliographic Details
Main Authors: Ivan Imrich, Eva Mlyneková, Juraj Mlynek
Format: Article
Language:English
Published: Slovak University of Agriculture 2015-02-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
Acidity of meat
pork
temperature
Online Access:http://www.jmbfs.org/wp-content/uploads/2015/02/Imrich.pdf

Similar Items

Similar Items