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efecto del manejo pre y post facnamiento en la calidad de la carne.
the influence of stunning techniques on some quality aspects of pig meat. proceedings of the international congress of meat science and technology (barcelona, spain) 44:1072-1073.
si la carne presenta lesiones o alteraciones, la inspección post-mortem deberá realizarla el veterinario oficial.
where the meat has lesions or appears to have deteriorated, the post-mortem inspection must be carried out by the official veterinarian.