Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing

• Main Authors: Nakyinsige, Khadijah, Abu Bakar, Fatimah, Aghwan, Zeiad A., Idrus, Zulkifli, Goh, Yong Meng, Sazili, Awis Qurni
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/36670/1/Bleeding%20efficiency%20and%20meat%20oxidative%20stability%20and%20microbiological%20quality%20of%20New%20Zealand%20white%20rabbits%20subjected%20to%20halal%20slaughter%20without%20stunning%20and%20gas%20stun.pdf; http://psasir.upm.edu.my/id/eprint/36670/; http://ajas.info/journal/view.php?doi=10.5713/ajas.2013.13437

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...