A comparison of texture and quality of breast fillets from broilers stunned by electricity and carbon dioxide on a shackle line or killed with carbon dioxide

Poultry Science

Volumn 78, Issue 9, 1999, Pages 1334-1337

  Kang, I S ^a,b   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Carbon dioxide; Color; Rigor mortis; Stunning; Tenderness

Indexed keywords

ANIMALIA; AVES;

CARBON DIOXIDE;

ANIMAL; ARTICLE; CADAVER; CHICKEN; COLOR; COMPARATIVE STUDY; ELECTROSTIMULATION; FOOD HANDLING; MALE; MEAT; METHODOLOGY; PATHOPHYSIOLOGY; PHYSIOLOGY; SKELETAL MUSCLE; SLAUGHTERHOUSE; STANDARD;

ABATTOIRS; ANIMALS; CARBON DIOXIDE; CHICKENS; COLOR; ELECTRIC STIMULATION; FOOD HANDLING; MALE; MEAT; MUSCLE, SKELETAL; RIGOR MORTIS;

EID: 0033192905     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.9.1334     Document Type: Review

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