Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with Co2

Meat Science

Volumn 65, Issue 4, 2003, Pages 1325-1333

  Channon, Heather A ^a   Payne, Ann M ^a   Warner, Robyn D ^a  

^a VIC INSTITUTE OF ANIMAL SCIENCE   (Australia)

Author keywords

Meat quality; Pork; Slaughtering; Stunning

Indexed keywords

BONE; CARBON DIOXIDE; ELECTRIC CURRENTS;

MEAT QUALITY;

MEATS;

EID: 0042466500     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00053-6     Document Type: Article

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