Carcase and meat quality in ducks killed with either gas mixtures or an electric current under commercial processing conditions

British Poultry Science

Volumn 39, Issue 3, 1998, Pages 404-407

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

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ARGON; CARBON DIOXIDE;

ANIMAL; ARTICLE; BLEEDING; COMPARATIVE STUDY; DUCK; ELECTRIC SHOCK; FRACTURE; MEAT; SLAUGHTERHOUSE; STANDARD; UNITED KINGDOM;

ABATTOIRS; ANIMALS; ARGON; CARBON DIOXIDE; DUCKS; ELECTROSHOCK; FRACTURES, BONE; GREAT BRITAIN; HEMORRHAGE; MEAT;

EID: 0032112173     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669888962     Document Type: Article

References (14)

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