| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792453 | Meat Science | 2013 | 5 Pages |
Abstract
⺠Proper lairage time of pigs in Chinese commercial conditions was studied. ⺠Three hours of lairage was recommended to improve pig welfare. ⺠Better meat quality could be obtained under 3 h lairage. ⺠Excessive lairage time may impair pig welfare and reduce pork quality. ⺠Lairage could decrease glycolysis in early stage postmortem muscles.
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Authors
Shaobo Zhen, Yiren Liu, Xingmin Li, Keshan Ge, Hui Chen, Chun Li, Fazheng Ren,