id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-72374	Honkavaara, Markku	Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork	1989	8	.pdf	application/pdf	3817	170	57	pmol of lactate (ML) formed per 100 g of wet tissue in one minute = ML 45 min p.m. (pmol/100 g) — ML 0 min p.m. (pmol/100 g) (ime elapsed from exsanguination to chilling (min) Variables The following 34 variables were used in statistical analyses: loading timeof day, trans- port temperature and duration (TD), lairage time, temperature of lairage (TL), humidity of lairage, stunning time of day (ST), fasting duration (FD), scalding temperature (STE) and time (STI), temperature on line at split- ting and that before chilling (TEC), humidity on line at splitting and that before chilling, time elapsed from stunning to splitting (TS) and that elapsed from splitting to chilling (TC); blood creatine kinase (CK) activity on farm, during unloading and at exsanguination (CKE); serum glucose (SG), glycerol, lactate and pH; carcass temperature 0 The most contributing components of the increase in carcass temperature during scald- ing were carcass temperature 0	cache/afs-72374.pdf	txt/afs-72374.txt