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Interactions between climatological variables and sheltering behavior of pastoral beef cattle during sunny weather in a temperate climate.
J Anim Sci. 2013 Feb;91(2):943-9. doi: 10.2527/jas.2012-5415. Epub 2012 Dec 10.
J Anim Sci. 2013.
PMID: 23230123
Effect of unloading, lairage, pig handling, stunning and season on pH of pork.
Van de Perre V, Permentier L, De Bie S, Verbeke G, Geers R.
Van de Perre V, et al. Among authors: permentier l.
Meat Sci. 2010 Dec;86(4):931-7. doi: 10.1016/j.meatsci.2010.07.019. Epub 2010 Jul 29.
Meat Sci. 2010.
PMID: 20732752
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Pre-slaughter rectal temperature as an indicator of pork meat quality.
Vermeulen L, Van de Perre V, Permentier L, De Bie S, Geers R.
Vermeulen L, et al. Among authors: permentier l.
Meat Sci. 2015 Jul;105:53-6. doi: 10.1016/j.meatsci.2015.03.007. Epub 2015 Mar 14.
Meat Sci. 2015.
PMID: 25805321
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Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork quality.
Vermeulen L, Van de Perre V, Permentier L, De Bie S, Verbeke G, Geers R.
Vermeulen L, et al. Among authors: permentier l.
Meat Sci. 2016 Jun;116:86-90. doi: 10.1016/j.meatsci.2016.02.007. Epub 2016 Feb 4.
Meat Sci. 2016.
PMID: 26874086
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Investigation of the relationship between the quality of fresh pork and sound levels, starting from unloading the pigs till slaughtering.
Vermeulen L, Van de Perre V, Permentier L, De Bie S, Geers R.
Vermeulen L, et al. Among authors: permentier l.
Commun Agric Appl Biol Sci. 2013;78(1):85-90.
Commun Agric Appl Biol Sci. 2013.
PMID: 23875302
No abstract available.
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Lung lesions increase the risk of reduced meat quality of slaughter pigs.
Permentier L, Maenhout D, Deley W, Broekman K, Vermeulen L, Agten S, Verbeke G, Aviron J, Geers R.
Permentier L, et al.
Meat Sci. 2015 Oct;108:106-8. doi: 10.1016/j.meatsci.2015.06.005. Epub 2015 Jun 10.
Meat Sci. 2015.
PMID: 26072730
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Sound levels above 85 dB pre-slaughter influence pork quality.
Vermeulen L, Van de Perre V, Permentier L, De Bie S, Verbeke G, Geers R.
Vermeulen L, et al. Among authors: permentier l.
Meat Sci. 2015 Feb;100:269-74. doi: 10.1016/j.meatsci.2014.10.025.
Meat Sci. 2015.
PMID: 25460136
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Pre-slaughter handling and pork quality.
Vermeulen L, Van de Perre V, Permentier L, De Bie S, Verbeke G, Geers R.
Vermeulen L, et al. Among authors: permentier l.
Meat Sci. 2015 Feb;100:118-23. doi: 10.1016/j.meatsci.2014.09.148.
Meat Sci. 2015.
PMID: 25460114
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