The quality of the rabbit meat transported to the slaughterhouse is influenced by a number of factors, such as transport duration, ambient temperature, noise, type of handling and the lairage holding period at the slaughterhouse. The individual factors are discussed in more detail and their impact on carcass yield, pH changes in the meat and other parameters assessed in this paper. Possible ways of decreasing stress levels during transport are also proposed and discussed with the aim of contributing to the improvement of meat quality.
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