Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review
Tomasz Lesiów,
Youling L. Xiong
Abstract:This paper aims to provide an updated review and current understanding of the impact of extreme temperatures—focusing on heat stress (HS)—on the quality of pork and poultry meat, particularly amidst an unprecedented global rise in environmental temperatures. Acute or chronic HS can lead to the development of pale, soft, and exudative (PSE) meat during short transportation or of dark, firm, and dry (DFD) meat associated with long transportation and seasonal changes in pork and poultry meat. While HS is more lik… Show more
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