Edwards, L N <br/><br/>
The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs.  [electronic resource] 

 -  Meat science  Jul 2010 
 - 435-40 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2010.02.012  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Abattoirs<br/>Animals<br/>Cadaver<br/>Carbon Dioxide<br/>Food Technology<br/>Hemorrhage<br/>Lactic Acid--blood<br/>Male<br/>Meat--standards<br/>Postmortem Changes<br/>Stress, Physiological<br/>Sus scrofa--physiology<br/>Transportation