Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting

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...

Full description

Bibliographic Details
Main Authors: A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, T. G. Kuznetsova, A. I. Sinichkina, S. I. Loskutov, M. G. Chabaev, N. V. Bogolyubova
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2022-10-01
Series:Теория и практика переработки мяса
Subjects:
muscle fibers
contraction knots
myopathy
microstructure
meat quality
Online Access:https://www.meatjournal.ru/jour/article/view/225

Similar Items

Similar Items