Pre-slaughter treatment affecting pigmeat quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F02%3A00003724" target="_blank" >RIV/60460709:41210/02:00003724 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Pre-slaughter treatment affecting pigmeat quality
Original language description
Pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is omportant to check the quality of meat at the beginning phase of productions. It is especially the selection of the parental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. It was confirmed that a 2-3 h lairage would appear as the maximum desirable for optimal meat quality. It is a duty to respect careful transportation, trasportation in the right time. Also the capacity of transport lorries should be kept and they should treat the slaughter pigs carefully. Also the attitude of both producers and suppliers has to guarantee that there will notbe any unnecessary waiting time. Because they have common aim. Firstly the zero loos of pigs and secondly the gain of quality meat. At present and also in the future the quality of meat and meat products will have to be improved in the tr
Czech name
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Czech description
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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Book of Abstracts of the 53nd Annual Meeting of the European Association for Animal Production
ISBN
1382-6077
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
241
Publisher name
EAAP
Place of publication
The Hague
Event location
Cairo, Egypt
Event date
Sep 1, 2002
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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