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-Reference-Cited by-同舟云学术

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

Published:2003-12 Issue:4 Volume:65 Page:1325-1333
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Channon Heather A.,Payne Ann M.,Warner Robyn D.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

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2. Effect of ultimate pH upon the water holding capacity and tenderness of mutton;Bouton;Journal of Food Science,1971

3. Halothane genotype, pre-slaughter handling and stunning methods all influence pork quality;Channon;Meat Science,2000

4. Comparison of CO2 stunning with manual electrical stunning (50Hz) of pigs on carcass and meat quality;Channon;Meat Science,2002

5. Devine, C. E., Cook, C. J., Maasland, S. A., Gilbert, K. V. (1993). The humane slaughter of animals: a realistic goal. In: Proceedings of 39th International Congress of Meat Science and Technology, Calgary, Canada (pp. 223–228).

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