Carcase and meat quality in broilers either killed with a gas mixture or stunned with an electric current under commercial processing conditions

British Poultry Science

Volumn 38, Issue 2, 1997, Pages 169-174

  Raj, A B M ^a   Wilkins, L J ^a   Richardson, R I ^a   Johnson, S P ^a   Wotton, S B ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ARGON; CARBON DIOXIDE;

ANIMAL; ANIMAL DISEASE; ARTICLE; BIRD DISEASE; BLEEDING; BODY COMPOSITION; CHICKEN; ELECTRIC SHOCK; FOOD HANDLING; FRACTURE; INHALATIONAL DRUG ADMINISTRATION; MEAT; METHODOLOGY; MORTALITY; PH; PHYSIOLOGY; PREVALENCE; SKELETAL MUSCLE; SLAUGHTERHOUSE; STANDARD;

ABATTOIRS; ADMINISTRATION, INHALATION; ANIMALS; ARGON; BODY COMPOSITION; CARBON DIOXIDE; CHICKENS; ELECTROSHOCK; FOOD HANDLING; FOOD TECHNOLOGY; FRACTURES, BONE; HEMORRHAGE; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; POULTRY DISEASES; PREVALENCE;

EID: 0031137629     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669708417964     Document Type: Article

References (18)

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