Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs

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Standard

Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs. / Dich-Jørgensen, Kristine; Larsen, Helle Daugaard; Leifsson, Páll S.; Jensen, Henrik Elvang.

I: Meat Science, Bind 124, 2017, s. 34-38.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Dich-Jørgensen, K, Larsen, HD, Leifsson, PS & Jensen, HE 2017, 'Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs', Meat Science, bind 124, s. 34-38. https://doi.org/10.1016/j.meatsci.2016.10.016

APA

Dich-Jørgensen, K., Larsen, H. D., Leifsson, P. S., & Jensen, H. E. (2017). Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs. Meat Science, 124, 34-38. https://doi.org/10.1016/j.meatsci.2016.10.016

Vancouver

Dich-Jørgensen K, Larsen HD, Leifsson PS, Jensen HE. Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs. Meat Science. 2017;124:34-38. https://doi.org/10.1016/j.meatsci.2016.10.016

Author

Dich-Jørgensen, Kristine ; Larsen, Helle Daugaard ; Leifsson, Páll S. ; Jensen, Henrik Elvang. / Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs. I: Meat Science. 2017 ; Bind 124. s. 34-38.

Bibtex

@article{87ade1418c3e4a48a54a1c2beba7d455,
title = "Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs",
abstract = "The aim of the study was to characterize the different types of muscle hemorrhages in the ham and tenderloin of CO2-stunned slaughter pigs. The distinct types of hemorrhages were characterized according to their distribution and size. The hemorrhages in the ham were multiple, pinpoint hemorrhages predominantly distributed in the caudal part of the muscle. The hemorrhages in the tenderloin were single and circular, located either at the tip or the head. Histologically, three distinct types of hemorrhages were observed. Type 1, which was peracute (< 4 h old), and present in both the ham and the tenderloin. Type 2, which was acute (> 4 h old), and restricted to the ham. Type 3 contained bone marrow and cartilage, was peracute (< 4 h old) and restricted to the tenderloin.",
author = "Kristine Dich-J{\o}rgensen and Larsen, {Helle Daugaard} and Leifsson, {P{\'a}ll S.} and Jensen, {Henrik Elvang}",
year = "2017",
doi = "10.1016/j.meatsci.2016.10.016",
language = "English",
volume = "124",
pages = "34--38",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs

AU - Dich-Jørgensen, Kristine

AU - Larsen, Helle Daugaard

AU - Leifsson, Páll S.

AU - Jensen, Henrik Elvang

PY - 2017

Y1 - 2017

N2 - The aim of the study was to characterize the different types of muscle hemorrhages in the ham and tenderloin of CO2-stunned slaughter pigs. The distinct types of hemorrhages were characterized according to their distribution and size. The hemorrhages in the ham were multiple, pinpoint hemorrhages predominantly distributed in the caudal part of the muscle. The hemorrhages in the tenderloin were single and circular, located either at the tip or the head. Histologically, three distinct types of hemorrhages were observed. Type 1, which was peracute (< 4 h old), and present in both the ham and the tenderloin. Type 2, which was acute (> 4 h old), and restricted to the ham. Type 3 contained bone marrow and cartilage, was peracute (< 4 h old) and restricted to the tenderloin.

AB - The aim of the study was to characterize the different types of muscle hemorrhages in the ham and tenderloin of CO2-stunned slaughter pigs. The distinct types of hemorrhages were characterized according to their distribution and size. The hemorrhages in the ham were multiple, pinpoint hemorrhages predominantly distributed in the caudal part of the muscle. The hemorrhages in the tenderloin were single and circular, located either at the tip or the head. Histologically, three distinct types of hemorrhages were observed. Type 1, which was peracute (< 4 h old), and present in both the ham and the tenderloin. Type 2, which was acute (> 4 h old), and restricted to the ham. Type 3 contained bone marrow and cartilage, was peracute (< 4 h old) and restricted to the tenderloin.

U2 - 10.1016/j.meatsci.2016.10.016

DO - 10.1016/j.meatsci.2016.10.016

M3 - Journal article

C2 - 27816853

VL - 124

SP - 34

EP - 38

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

ID: 169753207