Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes.

@article{Klont1995InfluenceOP,
  title={Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes.},
  author={Ronald E. Klont and E. Lambooij},
  journal={Journal of animal science},
  year={1995},
  volume={73 1},
  pages={
          96-107
        }
}
Preslaughter muscle temperature in anesthetized pigs of different halothane genotypes (NN, Nn, and nn) was raised or lowered during a 45-min period of anesthesia. The different treatments produced muscle and rectal temperature differentials of 1.5 to 2 degrees C across genotypes. Blood and muscle biopsy samples were taken during the period of anesthesia, to study muscle energy metabolism by measuring different metabolites. After slaughter, the same metabolites and some meat quality… CONTINUE READING

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