On farm treatment of lambs prior to slaughter has a detrimental effect on meat ultimate pH

dc.contributor	Starbuck, TJ
dc.contributor	Edwards, NJ
dc.contributor	Hocking Edwards, JE
dc.contributor	Devine, CE
dc.contributor	Lowe, TE
dc.contributor	Wells, RW
dc.contributor	Speck, PA
dc.date.accessioned	2012-01-25T12:39:39Z
dc.date.available	2012-01-25T12:39:39Z
dc.date.issued	2002
dc.identifier.citation	Proc. Aust. Soc. Anim. Prod. (2002) 24: 355
dc.identifier.uri	http://livestocklibrary.com.au/handle/1234/9218
dc.description.abstract	Adverse pre-slaughter handling of animals will affect meat quality, but the factors involved are often overlooked by producers preparing animals for the sale yards or delivery to meat processors. Stressors such as crutching, extended handling (e.g. weighing and sorting for sale) and even sale through sale yards all involve extra animal handling and ultimately affect meat quality through its effects on ultimate pH (pHu) where values of 5.8 > pHu < 6.1 produce tough meat (Devine et al. 1994). This paper examines the relationship between the little-documented effects of normal on-farm handling stressors and the time required for recovery before transport to slaughter on meat pHu of prime lambs.
dc.publisher	ASAP
dc.source.uri	http://www.asap.asn.au/livestocklibrary/2002/starbuck1C.pdf
dc.subject	preslaughter managment
dc.title	On farm treatment of lambs prior to slaughter has a detrimental effect on meat ultimate pH
dc.type	Research
dc.identifier.volume	24
dc.identifier.page	355