Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting
Changes in the muscle tissue microstructure lead to changes in meat quality. One of the causes of the myopathy development is animal stress. Pigs experience the strongest stress during pre-slaughter holding. The study of the postmortem meat structure depending on fasting time is a topical task. The...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2022-10-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/225 |