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Meat science, v.83 no.4, 2009년, pp.634 - 641
Young, J.F. (Faculty of Agricultural Sciences, Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark) , Bertram, H.C. , Oksbjerg, N.
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One factor affecting meat quality is pre-slaughter stress. We investigated the effects of exercise stress on drip loss and toughness in relation to resting times of 0, 1 or 3h following exercise on a treadmill. This exercise stress was regarded as combined physical and physiological stress. Exercise...
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