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...

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Detalhes bibliográficos

Main Authors:	Manalo, Monica R. (Author), Gabriel, Alonzo A. (Author)
Formato:	Analytics
Idioma:	inglês
Publicado em:	2020.
Assuntos:	Biology. Chicken. Dfd. Ph. Pork. Pse.
Acesso em linha:	https://forms.gle/KZjBv7aRtY6jiL5E9