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Effect of post-slaughter time intervals on the quality of fresh and hot smoke-processed African catfish, Clarias gariepinus products was investigated. A total of one hundred and four live catfish (ave...
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were inv...
Traceability programs can cover the whole of life, or parts of it, for individual animals or groups/lots of animals. Of 13 country or community traceability programs for cattle/beef, 11 are mandatory ...
Stress is the inevitable consequence of the process of transferring animals from farm to slaughter. The effects of chronic stress on muscle glycogen depletion and the consequent dark cutting condition...
This review highlights some recent developments in our understanding of stress and physical injuries that occur before and during transport to slaughter, during handling at livestock markets, and at t...

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