Effect of different carbon dioxide concentrations and exposure times in stunning of slaughter pigs: Impact on animal welfare and meat quality

Meat Science

Volumn 75, Issue 2, 2007, Pages 290-298

  Nowak, B ^a   Mueffling, T V ^a   Hartung, J ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Animal welfare; Catecholamines; Epinephrine; Lactate; Meat quality; Norepinephrine; PH; Py; Stunning

Indexed keywords

ANIMALIA; SUS SCROFA;

EID: 33750456954     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.07.014     Document Type: Article

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