Influence of Physical Training and Pre-Slaughter Exercise on Fluid Retention, Colour and Adenosine Triphosphate of Pork Muscle
Open Access
- 1 June 1967
- journal article
- research article
- Published by Springer Nature in Acta Veterinaria Scandinavica
- Vol. 8 (2) , 189-192
- https://doi.org/10.1186/bf03547845
Abstract
Wateriness and a pale colour seriously impair the quality of pork and have given rise to an extensive literature (cf. 1). No reports have appeared, however, on the effects of physical training of the pigs.Keywords
This publication has 5 references indexed in Scilit:
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- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier ,1964
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- Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle TissueaJournal of Food Science, 1961
- Abnormally Low Ultimate pH in Pig MuscleNature, 1958