5[3]A·L·Schaefer,2 P·L·Dubeski,J·L·Aalhus,and A.K.W.Tong,J.Anim.Role of nutrition in reducing antemortem stress and meatquality aberrations,Sci.79 (E·Suppl.):E91-E101.
6[5]Nather Aziz.Manipulating Meat Quality Through Production and Pre-Slaughter Handling,Advances in Pork Pro-duction 2004,(15):245
7[6]Temple Grandin,Allen D-Methods to reduce PSE and bloodsplash,Leman Swine Conference,1994,(21):206-209.
8Russo V,Costa L N,Lo fiego D P,et al.Influence of pre-slaugh- ter resting time on carcass and hamquality in italian heavy pigs [J].proceedings of the international congress of meat science and technology,1998,44:1062-1063.
9Santo S C,Almeida J M,Matias E C,et al.Influence of lairage environmental conditions and restingtime on meat quality in pigs[J].Meat Sci,1997,45(2):253-262.
10Warriss P D,Brown S N,Edwards J E,et aLTime in lairage need- ed by pigs to recover from the stressof transport [J].Vet Rec, 1992,131:194-196.
