Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either hala...

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Autors principals: Nakyinsige, K., Fatimah, A. B., Aghwan, Z. A., Zulkifli, I., Goh, Y. M., Sazili, A. Q.
Format: Artigo
Idioma:Inglês
Publicat: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
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Articles
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4093272/
https://ncbi.nlm.nih.gov/pubmed/25049968
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2013.13437
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