2021
DOI: 10.15407/animbiol23.01.030
|View full text |Cite
|
Sign up to set email alerts
|

The impact of stress on the quality of pork

Abstract: The quality and safety of pork is influenced by many factors before and after slaughter. Complex of biochemical and physicochemical processes take place in the maturation of the meat. One of the key factors that affect the quality of meat from slaughtered animals is the level of cortisol in the blood, because glucocorticoid hormone is the trigger for the development of a chain of stress biochemical reactions. This paper contains results of examination of the blood concentration of cortisol and lactate and meat… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2022
2022
2024
2024

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
references
References 12 publications
0
0
0
Order By: Relevance