An experimental F2 cross between Iberian and Landrace pig strains was performed to map quantitative trait loci (QTL) for diverse productive traits. Here we report results for meat quality traits from 369 F2 animals with records for pH 24 h postmortem (pH 24 h), muscle color Minolta measurements L*
The purpose of this study was to compare the haematological profile and meat colour of calves slaughtered in summer and autumn. The material covered 42 calves chosen randomly i.e. 22 slaughtered in summer (June-August) and 20 in autumn (October-December). Haematological analyses included haematocrit
After thawing, the meat of beef calves (Italian Frisian breed) and buffalo calves (Mediterranean breed) slaughtered at 4, 8 and 12 months of age was examined. Both the pH and the thawing loss confirmed that the meat of buffalo calves is more suitable for preservation by freezing. With increased age
Different voltage and frequency (T-1=49V, 250Hz; T-2=130V, 172Hz; T-3=22V, 833Hz) combinations of electrical stunning and cervical dislocation (T-4) were studied in 101 commercial rabbits in an industrial abattoir. Electrical stunning accelerated the early muscular acidification, providing lower
Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the
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