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
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چکیده
منابع مشابه
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 stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 H...
متن کاملCorrection: 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
[This corrects the article DOI: 10.1371/journal.pone.0152661.].
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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 halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsangui...
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The following matter needs to be addressed. In his seminal works on the circulus arteriosus in Cerebri Anatome in 1664 and De Anima Brutorum in 1672, Thomas Willis described the blood supply to the base of the brain in a number of animal species and, more importantly, founded the discipline of clinical neuroscience. The detailed comparative physiology and species differences between ovine and b...
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This paper describes research on the electrical stunning of poultry and the problems of achieving an effective humane stun with water bath stunners. The welfare and meat quality advantages of using gas mixtures to stun and kill birds are then described. The evidence strongly suggests that chickens and turkeys can be killed very humanely using either 90% argon in air or a mixture of 30% carbon d...
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ژورنال
عنوان ژورنال: PLOS ONE
سال: 2016
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0152661