Heat stress is one of the most important environmental stressors for the poultry industry in
the world. Reduced growth rate, low feed efficiency, impaired immunological responses …

This review surveyed recent literature focused on factors that affect myoglobin chemistry,
meat color, pigment redox stability, and methodology used to evaluate these properties. The …

The AVMA Guidelines for the Euthanasia of Animals: 2013 Edition (“work”) is licensed under
the Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License (http …

This study investigated the effects of constant and cyclic heat stress on muscle metabolism
and meat quality of broiler breast fillet and thigh meat from 4 to 6 wk of age. Male Arbor …

Stress is the inevitable consequence of the process of transferring animals from farm to
slaughter. The effects of chronic stress on muscle glycogen depletion and the consequent …

This paper reviews current knowledge about factors of importance for pork quality with
special emphasis on technological quality attributes. It is evident that production and …

In order for livestock industries to consistently produce high quality meat, there must be an
understanding of the factors that cause quality to vary, as well as the contribution of genetics …

The impacts of accelerated pH decline combined with high muscle temperature on post-
mortem muscle metabolism and subsequent meat quality attributes have been extensively …

The water holding capacity of meat products is a very important quality attribute which has
an influence on product yield, which in turn has economic implications, but is also important …

Consumers are the final step in the meat supply chain and meeting consumer expectations
of quality and tenderness are important for satisfaction and repeat purchase. High pressure …