TY  - JOUR
AU  - Rey Muñoz, Ana Isabel
AU  - Menoyo Luque, David
AU  - Segura Plaza, José Francisco
AU  - López Bote, Clemente José
AU  - Calvo Adiego, Luis
PY  - 2020
DO  - 10.1016/j.meatsci.2019.108013
SN  - 0309-1740
UR  - https://hdl.handle.net/20.500.14352/96246
T2  - Meat Science
AB  - This study evaluates the effect of the dietary glycaemic index (low: L-GI vs. high: H-GI), pre-slaughter fasting times (17 h: f17 vs. 19 h: f19 vs. 22 h: f22), and their interaction, on certain meat quality characteristics. Greater duration of fasting...
LA  - eng
PB  - Elsevier
KW  - Glycaemic index
KW  - Insulin levels
KW  - Lipolysis
KW  - Fasting
KW  - Meat quality
TI  - Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork
TY  - journal article
VL  - 161
ER  -