Browsing Instituto de Tecnología de Alimentos by Author
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Browsing Instituto de Tecnología de Alimentos by Author "Ferguson, D.M."
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Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting
Pighin, Darío Gabriel; Brown, W.; Ferguson, D.M.; Fisher, A.D.; Warner, R.D. (2014)Pre-slaughter stress may decrease muscle glycogen content, a key element for a suitable low ultimate pH and prevention of dark-cutting meat. Body temperature monitoring is a tool used in research on animal stress, as an ...