期刊文献+

猪宰前饮水与肉品质量的关系 被引量:2

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作者 赵慧春
出处 《中国动物检疫》 CAS 2001年第7期41-41,共1页 China Animal Health Inspection
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同被引文献23

  • 1杜燕,张佳,胡铁军,罗欣.宰前因素对黑切牛肉发生率及牛肉品质的影响[J].农业工程学报,2009,25(3):277-281. 被引量:12
  • 2李长乐.浅淡生猪屠宰击晕方式的运用和选择[J].肉类工业,2005(1):5-6. 被引量:3
  • 3Schaefer A L,Dubeski P L,Aalhus J L et al.Tong.Role of nutrition in reducing antemortem stress and meat quality aberrations[J].Journal of Animal Scienee.2001,79:91-101.
  • 4Tempe Grandin.Methods to reduce PSE and bloodsplash[J].Allen D.Leman Swine Conference,1994(21):206-209.
  • 5Lee Y B,Choi,Y.I.PSE pork:the cause and solutions[J].Asian-Australasian Journal of Animal Sciences,1999,12:244-252.
  • 6Namer Aziz.Manipulating meat quality through production and pre-slaughter handling[J].Advances in Pork Production,2004,(15):245.
  • 7Grandin T.Behaviour alconsideration in animal transportation design[C].London Swine Conference-Conquering the Challenges,2002,11(12):41-46.
  • 8Grandin T.Livestock-handling quality assurance[J].Journal of Animal Science,2001,79:239-248.
  • 9Hambrecht E,Eissen J J,Newman D J,et al.Preslaughter handling effects on pork quality and glycolytie potential in two muscles differing in fiber type composition[J].Journal of Animal Science.2005,83:900-907.
  • 10Schaefer A. L. , Dubeski P. L. , Aalhus J. L. , et al. Role of nutritionin reducing antemortem stress and meat quality aberra- tions[ J]. Journal of Animal Science. 2001, (79) :91 - 101.

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