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...

Description complète

Enregistré dans:
Détails bibliographiques
Auteurs principaux: Nakyinsige, K., Fatimah, A. B., Aghwan, Z. A., Zulkifli, I., Goh, Y. M., Sazili, A. Q.
Format: Artigo
Langue:Inglês
Publié: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
Sujets:
Articles
Accès en ligne: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
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires