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| Application of HACCP in Swine Slaughtering |
| Shen Juan |
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Abstract In this article,factors causing hazard to the meat quality in swine slaughtering are analyzed.In addition,critical control points and critical values are clarified.
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WANG Weiting, ZHOU Meng, DU Pengfei, MA Yanli, HU Peng, CAO Hongfang, LI Qiang, LIU Yaobo, WANG Shoujing, LIU Xiaoxiao, HOU Chengli. Comparative Study on Slaughter Performance and Meat Quality of Laiwu Black Goats Slaughtered at Different Ages[J]. Meat Research, 2022, 36(5): 21-28. |
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2000, Vol. 14 
