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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Public Library of Science
2016
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/52389/1/52389.PDF http://psasir.upm.edu.my/id/eprint/52389/ http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0152661 |
| الوسوم: |
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