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Acta Veterinaria
Volume 66 (2016): Issue 2 (June 2016)
Open Access
The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
Nikola1 Čobanović
Nikola1 Čobanović
,
Nedjeljko Karabasil
Nedjeljko Karabasil
,
Silvana Stajković
Silvana Stajković
,
Nevena Ilić
Nevena Ilić
,
Branko Suvajdžić
Branko Suvajdžić
,
Miloš Petrović
Miloš Petrović
and
Vlado Teodorović
Vlado Teodorović
| Jun 28, 2016
Acta Veterinaria
Volume 66 (2016): Issue 2 (June 2016)
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Published Online:
Jun 28, 2016
Page range:
172 - 186
Received:
Dec 05, 2015
Accepted:
Apr 06, 2016
DOI:
https://doi.org/10.1515/acve-2016-0015
Keywords
pigs
,
pre-mortem conditions
,
skin lesions
,
PSE meat
,
DFD meat
© by Nikola1 Čobanović
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Nikola1 Čobanović
Department of Food Hygiene and Technology of Animal Origin, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
Nedjeljko Karabasil
Department of Food Hygiene and Technology of Animal Origin, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
Silvana Stajković
Department of Food Hygiene and Technology of Animal Origin, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
Nevena Ilić
Department of Food Hygiene and Technology of Animal Origin, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
Branko Suvajdžić
Department of Food Hygiene and Technology of Animal Origin, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
Miloš Petrović
Department of Animal Husbandry, Faculty of Agronomy Čačak University of Kragujevac, 32000 Čačak, Serbia
Vlado Teodorović
Department of Food Hygiene and Technology of Animal Origin, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia