Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning

ABSTRACT: The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variations in previous research outcomes, have led to nu...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Muhammad Nizam Hayat, Mohammad Rashedi Ismail-Fitry, Ubedullah Kaka, Yaya Rukayadi, Mohd Zainal Abidin Ab Kadir, Mohd Amran Mohd Radzi, Pavan Kumar, Nurul Ain Nurulmahbub, Awis Qurni Sazili
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Elsevier 2024-07-01
Σειρά:	Poultry Science
Θέματα:	head-only electrical water bath stunning voltage frequency meat quality textural properties
Διαθέσιμο Online:	http://www.sciencedirect.com/science/article/pii/S0032579124003444
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!