Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter
نویسندگان
چکیده
منابع مشابه
Slaughter and carcass characteristics, chemical composition and physical properties of longissimus lumborum muscle of heifers as related to marbling class
The experiment involved 68 heifers obtained from Polish Black-and-White Lowland dams (with no more than 50 % Holstein Friesian blood) sired by Limousin bulls. The study was arranged to determine the slaughter and carcass traits, chemical composition and physical properties of musculus longissimus lumborum (MLL) as related to the level of marbling, and to examine the correlation between some of ...
متن کاملThe effects of sex and slaughter weight on muscle fibre characteristics and physico-chemical properties of lamb longissimus thoracis muscle
The objective was to investigate the effect of sex and slaughter weight on muscle fibre and meat quality traits of longissimus thoracis (LT) muscle in lambs. Used were 22 female and 30 male lambs of Polish Longwool sheep from two slaughter weight groups: I – 15-20 kg and II – 25-30 kg. LT muscle samples were taken to categorize fibre types (I, IIA and IIB) according to their NADHtetrazolium red...
متن کاملBleeding 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.].
متن کاملBreed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat.
The effects of breed, slaughter weight and ageing time on the meat quality of the three most important Spanish breeds were considered. Two hundred and twenty-five lambs of Rasa Aragonesa-local meat breed-, Churra-local dairy breed- and Spanish Merino were used. Animals (75 of each breed) were slaughtered at three different live weights (10-12, 20-22 or 30-32 kg), and the meat was aged for 1, 2,...
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ژورنال
عنوان ژورنال: Animal Science Journal
سال: 2015
ISSN: 1344-3941
DOI: 10.1111/asj.12385