Effect of stunning systems on meat quality of Manchego suckling lamb packed under modified atmospheres

Meat Science

Volumn 78, Issue 3, 2008, Pages 279-287

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

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Carbon dioxide (CO2); Carbon monoxide (CO); Electrical; Lamb meat; Modified atmospheres; Stunning

Indexed keywords

OVIS ARIES;

EID: 36749068946     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.06.009     Document Type: Article

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