Attente à l'abattoir et viandes à coupe sombre chez les bovins

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Abstract
Frequency of dark-cutting beef from young bulls subjected to a short transport before slaughter increases with time elapsed between departure from farm and arrival at abattoir. Mounting induces high pH in the meat of mounted animals. Differences between Norman and French Friesian breeds in the percentage of dark-cutting beef were found. Young bulls should be slaughtered soon after their arrival at the slaughterhouse when only collective pens are available.

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