Influence of antemortem and slaughtering practices on the pH of pork and chicken meats

This study aimed to document and determine the effects of antemortem and slaughtering practices on the post-mortem pH of pork and chicken meats. Assessment of selected hog slaughterhouses (SHs) and poultry dressing plants (PDPs) located in Valenzuela City, Philippines was conducted to gather basic i...

Täydet tiedot

Bibliografiset tiedot
Päätekijät: Manalo, Monica R. (Tekijä), Gabriel, Alonzo A. (Tekijä)
Aineistotyyppi: Analytics
Kieli:englanti
Julkaistu: 2020.
Aiheet:
Linkit:https://forms.gle/KZjBv7aRtY6jiL5E9