A review of the literature was conducted on the effects of high temperature and low pH
(HTLP) on meat quality, with a focus on interventions that increase the rate of cooling post …

The objectives of the present experiment were 1) to study the effects of transport conditions
and lairage duration on stress level, muscle glycolytic potential, and pork quality; and 2) to …

The objective of the present experiment was to investigate the effects of transportation,
lairage, and preslaughter stressor treatment on glycolytic potential and pork quality of the …

A group of 128 cross-bred barrows were used to determine the relationship between
exsanguination blood lactate concentration ([LAC]) and carcass quality following …

The current study was conducted to determine the interactive effects of a glycogen-reducing
diet fed to finishing pigs and length of preslaughter transportion on muscle metabolic traits …

Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences,
Nowoursynowska 159c, 02-776 Warszawa, Poland♦ Corresponding author …

Effects of rapid chilling of carcasses (at− 31° C in the first 3h of chilling, and then at 2–4° C)
and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and …

Increased creatine content in the muscle may delay post mortem lactate formation and
postpone the pH decline, hence potentially improving the water-holding capacity (WHC) …

This book covers factors affecting meat quality from the growth of animals to the final
product. It discusses specific aspects of meat quality for beef, pork, and sheep. This …

The effect of rapid air chilling of carcasses in the first 3 h of chilling at− 31° C (then at 2–4° C,
till 24 h post-mortem) and the possibility of earlier deboning (8 h post-mortem) after rapid air …