Journal article

Halothane genotype, pre-slaughter handling and stunning method all influence pork quality

HA Channon, AM Payne, RD Warner

Meat Science | ELSEVIER SCI LTD | Published : 2000

DOI: 10.1016/S0309-1740(00)00056-5

University of Melbourne Researchers

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93Web of Science
105Scopus

Keywords

Science & Technology
Food Science & Technology
Life Sciences & Biomedicine
Carcass Characteristics
Ultimate Ph
Restriction
Meat Quality
Pigs
Lairage
Muscle Glycogen
Stress
Malignant Hyperthermia
Water-Holding Capacity