Abstract：Influence of pre-slaughter conditions, stunning methods, and chilling methods on pork quality (colour, drip loss/ water holding capacity – WHC, and electric conductivity) were studied, to guide the slaughtering industry how to control meat quality and reduce PSE(pale, soft, exudative) meat.
丹麦皇冠子公司SFK Systems A/S；思夫科屠宰设备(上海)有限公司. 宰前处理和冷却方式对猪肉品质的影响[J]. 肉类研究, 2010, 24(10): 37-42.
Subsidiary company of Danish Crown:SFK Systems A/S;SFK Slaughtering Equipment(Shanghai)Co.,Ltd.. Comparision of Influence of Pre-slaughter Conditions and Chilling Methods on Pork Quality. Meat Research, 2010, 24(10): 37-42.
2010, Vol. 24 
