Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3750
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dc.contributor.authorAdzitey, F.-
dc.contributor.authorHuda, N.-
dc.date.accessioned2022-09-29T15:09:12Z-
dc.date.available2022-09-29T15:09:12Z-
dc.date.issued2011-
dc.identifier.issn2074-7764-
dc.identifier.urihttp://hdl.handle.net/123456789/3750-
dc.description.abstractThe quality of meat from the processing plant or as found on the market will have an influence on its processing properties and eating qualities. The processing properties and eating qualities will also influence consumers’ acceptability and profits to be realized by producers, processors and retailers. A number of factors including the genetics of the animal, production practices, age of the animal at slaughter and how live animals are handle prior to and during slaughter contribute significantly to meat quality. Apart from these, post-slaughter practices also influence meat quality to an appreciable extent. In recent times, various processing conditions and addition of ingredients/additives have been manipulated to improve upon the quality of processed meat products. This mini-review discusses the effects of post-slaughter practices on meat quality.en_US
dc.language.isoenen_US
dc.publisherFaculty of Veterinary Science, University of Agriculture, Faisalabad, Pakistanen_US
dc.relation.ispartofseriesVol. 32;Issue 2-
dc.subjectCarcass handlingen_US
dc.subjectMeat qualityen_US
dc.subjectPost-slaughteren_US
dc.titleEFFECTS OF POST-SLAUGHTER CARCASS HANDLING ON MEAT QUALITYen_US
dc.typeArticleen_US
Appears in Collections:Faculty of Agriculture, Food and Consumer Sciences

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