HIGHLIGHTS
- who: Administrador from the Printed in Brazil have published the paper: Revista, v.10, n.1.p65, in the Journal: (JOURNAL)
SUMMARY
There are several stressing factors that can affect the meat quality, and also a lack of information on the minimum and maximum ideal lairage time in the slaugther for the replacement of animal physical exhaustion after transportation. The reduction of 9 to 3 hours of lairage in the preslaugther did not significantly alter the pork meat quality in the variables pH 45 min, pH 24 h postslaugther, water-holding capacity (WHC . . .
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