The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs.

@article{Edwards2010TheRB,
  title={The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs.},
  author={Lily N Edwards and Terry Eugene Engle and Jorge Andres Correa and Marie Anne Paradis and Temple Grandin and D. B. Anderson},
  journal={Meat science},
  year={2010},
  volume={85 3},
  pages={435-40}
}
A group of 128 cross-bred barrows were used to determine the relationship between exsanguination blood lactate concentration ([LAC]) and carcass quality following commercial marketing conditions. After 10h of feed withdrawal, pigs were loaded on a truck with a hydraulically lifted second deck and transported approximately 1h to the slaughter facility. Pigs were rested for 8h and stunned with carbon dioxide. Blood lactate concentration was measured on exsanguination blood. Fourteen pork quality… CONTINUE READING

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