1.Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys

作　　者：E. M. Claudia Terlouw ;Brigitte Picard ;Véronique Deiss 等

出　　处：Foods. 2021 ;10(1):1-24.doi:10.3390/foods10010084

出版社：MDPI Publishing

文章 ID：257993926

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2.Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal

作　　者：E. M. Claudia Terlouw ;Véronique Deiss ;Thierry Astruc

出　　处：Foods. 2021 ;10(2):319.doi:10.3390/foods10020319

出版社：MDPI Publishing

文章 ID：258936032

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3.Cattle and Pigs Are Easy to Move and Handle Will Have Less Preslaughter Stress

作　　者：Temple Grandin ;Claudia Terlouw ;Mohammed Gagaoua

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112583

出版社：MDPI Publishing

文章 ID：1036379069

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4.Heat Stress and an Immune Challenge Influence Turkey Meat Quality, but Conspecific-Directed Pecking Behavior Does Not

作　　者：Melissa Davis ;Rachel Stevenson ;Emily Ford 等

出　　处：Foods. 2022 ;11(15).doi:10.3390/foods11152203

出版社：MDPI Publishing

文章 ID：1038826227

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5.Impact of Kosher Slaughter Methods of Heifers and Young Bulls on Physical and Chemical Properties of Their Meat

作　　者：Jagoda Żurek ;Mariusz Rudy ;Paulina Duma-Kocan 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040622

出版社：MDPI Publishing

文章 ID：1036801485

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