Rapid chilling cannot prevent inferior pork quality caused by high pre-slaughter stress

E. Hambrecht, J.J. Eissen, B.J. Ducro, C.H.M. Smits, M.W.A. Verstegen, L.A. den Hartog

Research output: Chapter in Book/Report/Conference proceedingConference paper

Original languageEnglish
Title of host publication55th Annual Reciprocal Meat Conference at Michigan State University, 2002. - [S.l.] : [s.n.], 2002
Pages28-31
Publication statusPublished - 2002

Cite this

Hambrecht, E., Eissen, J. J., Ducro, B. J., Smits, C. H. M., Verstegen, M. W. A., & den Hartog, L. A. (2002). Rapid chilling cannot prevent inferior pork quality caused by high pre-slaughter stress. In 55th Annual Reciprocal Meat Conference at Michigan State University, 2002. - [S.l.] : [s.n.], 2002 (pp. 28-31)