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Effects on carcass weight and meat quality of pigs dehaired by scalding or singeing post-mortem

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Published in:	Meat science 1995, Vol.39 (2), p.247-254
Main Authors:	Monin, G, Talmant, A, Aillery, P, Collas, G
Format:	Article
Language:	English
Subjects:	Biological and medical sciences carcass weight Food engineering Food industries food processing Fundamental and applied biological sciences. Psychology Life Sciences Meat and meat product industries meat quality pork postmortem changes scalding
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container_end_page	254
container_issue	2
container_start_page	247
container_title	Meat science
container_volume	39
creator	Monin, G Talmant, A Aillery, P Collas, G
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format	article
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source	ScienceDirect Freedom Collection 2022-2024
subjects	Biological and medical sciences carcass weight Food engineering Food industries food processing Fundamental and applied biological sciences. Psychology Life Sciences Meat and meat product industries meat quality pork postmortem changes scalding
title	Effects on carcass weight and meat quality of pigs dehaired by scalding or singeing post-mortem
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