Strategic finishing feeding as a tool in the control of pork quality.

@article{Rosenvold2001StrategicFF,
  title={Strategic finishing feeding as a tool in the control of pork quality.},
  author={Katja Rosenvold and Helle Nygaard L{\ae}rke and S\oren Krogh Jensen and A H Karlsson and Kerstin Lundstr{\"o}m and Henrik J. Andersen},
  journal={Meat science},
  year={2001},
  volume={59 4},
  pages={397-406}
}
A standard diet and two finishing feeding strategies known to reduce muscle glycogen stores were investigated in combination with exercise immediately prior to slaughter in pigs. The objective was to determine the influence of muscle glycogen at slaughter on temperature and pH in post-mortem muscle, the colour, drip loss and Warner-Bratzler shear force of the meat. The muscle glycogen stores were reduced by strategic finishing feeding. In general, pH(45 min) was higher in muscles from… CONTINUE READING

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