Effect of different stunning systems on meat quality of light lamb

Meat Science

Volumn 76, Issue 4, 2007, Pages 675-681

  Linares, M B ^a   Bornez R ^a   Vergara, H ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Carbon dioxide (CO2); Electrical; Light lamb; Meat quality; Slaughter; Stunning

Indexed keywords

OVIS ARIES;

EID: 34247388034     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.02.007     Document Type: Article

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