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Descripción
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| This study determined whether short (2 h) or long (8 h) lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and orticosterone), instrumental meat quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory meat quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during lairage was also assessed. Lairage time had a significant effect on blood stress indicators,but only a slight effect on meat quality traits. A lairage duration of 6¿8 h is recommended. | |
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Internacional
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Si |
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JCR del ISI
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Si |
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Título de la revista
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MEAT SCIENCE |
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ISSN
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0309-1740 |
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Factor de impacto JCR
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2,183 |
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Información de impacto
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Volumen
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82 |
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DOI
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Número de revista
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0 |
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Desde la página
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71 |
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Hasta la página
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76 |
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Mes
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ENERO |
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Ranking
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