Pre-slaughter rectal temperature as an indicator of pork meat quality

Published 2015 View Full Article

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Title
Pre-slaughter rectal temperature as an indicator of pork meat quality
Authors
Keywords
Pig, Slaughter, Rectal temperature, Muscle temperature, Muscle pH
Journal
MEAT SCIENCE
Volume 105, Issue -, Pages 53-56
Publisher
Elsevier BV
Online
2015-03-15
DOI
10.1016/j.meatsci.2015.03.007

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