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| Comparision of Influence of Pre-slaughter Conditions and Chilling Methods on Pork Quality |
| Subsidiary company of Danish Crown:SFK Systems A/S;SFK Slaughtering Equipment(Shanghai)Co.,Ltd. |
| Subsidiary company of Danish Crown: SFK Systems A/S；SFK Slaughtering Equipment Shanghai Co., Ltd. |
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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.
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BI Yuying, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, ZUO Huixin, NIU Lebao. Effects of Different Ultra-High Pressure Treatments on the Color and Shelf Life of Dark, Firm and Dry (DFD) Beef[J]. Meat Research, 2024, 38(4): 30-35. |
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2010, Vol. 24 
