Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes.

doi:10.2527/1995.73196x

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Article

Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes.

Journal of animal science - 1 Jan 1995

Klont R E, Lambooy E

Abstract excerpt

Preslaughter muscle temperature in anesthetized pigs of different halothane genotypes (NN, Nn, and nn) was raised or lowered during a 45-min period of anesthesia. The different treatments produced muscle and rectal temperature differentials of 1.5 to 2 degrees C across genotypes. Blood and muscle...

Topics

Animals
Body Temperature
Crosses, Genetic
Energy Metabolism
Genotype
Halothane
Male
Meat
Muscle, Skeletal
Swine

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