Meat quality and muscle proteome of commercial broiler chickens subjected to pre slaughter electrical stunning and gas killing
Stunning prior to slaughter of animal is desired for i) animal welfare ii) high throughput of processing, and iii) meat quality. However, different stunning procedures may alter the biochemical changes thus the outcome on meat quality differently. This study was conducted to determine the effects of...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | Thesis |
| Idioma: | English |
| Publicado: |
2014
|
| Subjects: | |
| Acceso en liña: | http://psasir.upm.edu.my/id/eprint/56826/1/IPPH%202014%202RR.pdf |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|