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The experiment was conducted to examine opportunities for enhancing pork quality through the use of post-mortem ageing when combined with different chilling regimes. Large White (LW, n=24) and Duroc×Large White (Duroc, n=24) barrows were slaughtered and alternate carcass sides were either conventionally or blast-chilled. The longissimus thoracis et lumborum muscle was dissected from the carcass sides...
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