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Influence of Physical Training and Pre-Slaughter Exercise on Fluid Retention, Colour and Adenosine Triphosphate of Pork Muscle

Abstract

Wateriness and a pale colour seriously impair the quality of pork and have given rise to an extensive literature (cf. 1). No reports have appeared, however, on the effects of physical training of the pigs.

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Rülcker, C., Lindberg, P. & Lannek, N. Influence of Physical Training and Pre-Slaughter Exercise on Fluid Retention, Colour and Adenosine Triphosphate of Pork Muscle. Acta Vet Scand 8, 189–192 (1967). https://doi.org/10.1186/BF03547845

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  • DOI: https://doi.org/10.1186/BF03547845