Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning
The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variations in previous research outcomes, have led to numerous cas...
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| 主要な著者: | , , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier
2024
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/111406/1/Hayat%20et%20al%202024.pdf |
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