The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures-Reference-Cited by-同舟云学术

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The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures

Published:2004-04 Issue:4 Volume:66 Page:809-815
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Önenç A.,Kaya A.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Beef colour evolution as a function of ultimate pH;Abril;Meat Science,2001

2. Welfare of calves. 2. Increase in Vertebral Artery Blood Flow following exsanguinations by neck sticking and evaluation of chest sticking as an alternative slaughter method;Anil;Meat Science,1995

3. Non-penetrative percussion stunning of sheep and calves;Blackmore;The Veterinary Record,1979

4. Food texture and viscosity: concept and measurements;Bourne,1982

5. Campo, M. M. (1999) Influence of breed on texture and sensory characteristics of beef meat through ageing. PhD thesis, Zaragoza University, Veterinary Faculty, Spain.

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