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The objective of this study was to evaluate the influence of factors related to animal, farm, transportation, and animal handling at the slaughterhouse, as well as their interactions, on pH of beef meat. A total of 5494 cattle (343±45d of age) from 181 different Spanish farms were surveyed during three seasons (spring, summer, and winter) and a total of 25 pre-slaughter variables were recorded. Meat...
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