Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning.
The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stun...
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| Principais autores: | , , , , , , , , |
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| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
Public Library of Science (PLoS)
2016-01-01
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| 丛编: | PLoS ONE |
| 在线阅读: | http://europepmc.org/articles/PMC4817978?pdf=render |
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