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Start Over Author "CREMONINI M.A." Journal journal of muscle foods
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1. EFFECT OF ANTEMORTEM JOURNEY AND LAIRAGE AT ABATTOIR ON RABBIT MEAT QUALITY

Author

Mauro Andrea Cremonini, Maurizio Bianchi, Luca Venturi, Claudio Cavani, Massimiliano Petracci, PETRACCI M., BIANCHI M., VENTURI L., CREMONINI M.A., and CAVANI C.

Subjects
Veterinary medicine, MEAT QUALITY, Animal science, RABBIT, JOURNEY, LR-NMR, food and beverages, LAIRAGE, Biology, Quality characteristics, Food quality, Food Science
Abstract

A study was conducted to determine the effects of journey duration (1 versus 3 h) and lairage time at abattoir (0 versus 5 h) on rabbit meat quality traits. Rabbits transported for 3 h produced meat with significantly higher pH values (P

Published
2009
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