Electrical stunning, hot boning, and quality of chicken breast meat

Poultry Science

Volumn 80, Issue 4, 2001, Pages 501-507

  Contreras, C C ^a   Beraquet, N J ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Blood loss; Carcass defects; Hot boning; Shear value; Stunning

Indexed keywords

AVES; COLUMBA; GALLUS GALLUS;

ANIMAL; ANIMAL DISEASE; ARTICLE; BLEEDING; CHICKEN; ELECTROANESTHESIA; FEMALE; FOOD HANDLING; MALE; MEAT; METHODOLOGY; SLAUGHTERHOUSE; STANDARD; TASTE; TIME;

ABATTOIRS; ANIMALS; CHICKENS; ELECTRONARCOSIS; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HEMORRHAGE; MALE; MEAT; TASTE; TIME FACTORS;

EID: 0035316810     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.4.501     Document Type: Article

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