Use of infrared ocular thermography to assess physiological conditions of pigs prior to slaughter and predict pork quality variation

Author:

Weschenfelder Angela V.,Saucier Linda,Maldague Xavier,Rocha Luiene M.,Schaefer Allan L.,Faucitano Luigi

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork;Aaslyng;Meat Science,2001

2. Relationship of blood lactate and meat quality in market hogs;Anderson,2010

3. Potential of using infrared thermography for determination of skin wetness and thus perceived thermal comfort of pigs;Banhazi;Australian Journal of Multi-disciplinary Engineering,2009

4. Effect of time between bleeding and the entry of carcasses in chilling chamber and chilling rates on pork quality;Bressan,1992

5. Guidelines on: the care and use of farm animals in research, teaching and testing;Canadian Council on Animal Care,2009

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